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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.