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Meatball Stew

Print Recipe
Perfect easy to make soup to warm you up!
Course Main Course, Soup

Ingredients

  • 3 strips thick bacon; diced
  • 1 tablespoon virgin olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1 heaping teaspoon minced garlic
  • 1 teaspoon dried marjoram or thyme
  • 2 teaspoons paprika
  • 2 10.5 oz cans Beef Consomme*
  • 1/4 cup red wine
  • 1 14.5 oz can Margaret Holmes Tomatoes and Okra
  • 1 14.5 oz can Margaret Holmes Italian Green Beans
  • 1 14.5 oz can Glory Foods Butterbeans
  • 1 12 count package pre-cooked beef meatballs
  • Freshly chopped parsley
  • Salt & freshly ground black pepper to taste

Instructions

  • Fry bacon for 2 minutes in a large (6-8 cup) stock pot,
  • Stir in olive oil, onion and red bell pepper. When onion
    starts to soften (about 3 minutes), stir in garlic, marjoram
    and paprika. Cook in low for a few minutes more then add
    beef consommé and red wine.
  • Allow to simmer for 5-6 minutes then add tomatoes & okra, green beans, butterbeans and meatballs.
  • Simmer on low for 20 minutes, stirring occasionally before adding lemon zest and seasoning with smoked salt and pepper.
  • Sprinkle with parsley before serving.
  • Warm cornbread is perfect to serve with this stew.
  • Beef Consommé is located in the canned soup isle; beef both may be substituted.