This recipe originated from Weight Watchers, but I adapted it a bit.
It was wonderful! I would never have thought that to puree a can of the
beans would provide so much body to the soup which really made it so
hearty..


> * Exported from MasterCook *
>
> Crock Pot Provencal Beef & Vegetable Soup
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories : Beef Crock Pot Cooking
> Soups & Stews
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 pounds lean beef bottom round -- 1" cubes
> cooking spray
> 2 medium onions -- chopped
> 4 cups sliced mushrooms
> 4 cloves garlic -- minced
> 4 large carrots -- sliced
> 2 15 ounce cans pinto beans -- drained and rinsed
> 1 1/2 cups beef stock
> 1 1/2 cups red wine
> 32 ounces canned crushed tomatoes
> 1 teaspoon dried oregano
> 1/2 teaspoon dried thyme
> 1 teaspoon kosher salt
> 1/2 teaspoon black pepper
>
> Place beef cubes in crock pot.
> Coat a non-stick frying pan with the cooking spray and saute the onions, mushrooms and garlic over medium high heat for about 5 minutes and then add to the crock pot.
> Add the sliced carrots to the crock pot.
> Place one of the cans of pinto beans to the crock pot, then puree the remaining can in the blender or food processor, adding some of the beef stock to help thin. Spoon the pureed beans into the crock pot.


> Add remaining broth/wine, tomatoes oregano, thyme, salt and pepper. Stir to mix.
> Cover and cook on high for 6-7 hours.
>
> Description:
> "Adapted from Weight Watchers"