Vegetable-Beef Soup

By Potterfan1029

Prep: 5 minutes
Cook: 1 hour and 35 minutes

Ingredients

• 1 tablespoon cooking oil
• 1 pound beef stew meat or boneless beef chuck roast, cut info 3/4-inch cubes
• 3 14-ounce cans beef broth
• 1 14.5-ounce can diced tomatoes with basil, oregano, and garlic, undrained
• 1 16-ounce package frozen broccoli, green beans, pearl onions, and red sweet pepper

Details

Servings 6

Preparation

Step 1

1. In a Dutch oven, heat oil over medium-high heat. Add half of the meat; cook until brown. Remove meat from Dutch oven. Add remaining meat to Dutch oven; cook until brown (add additional oil if necessary).

2. Return all meat to Dutch oven. Stir in beef broth and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 1½ to 1¾ hours or until meat is tender.

3. Stir in vegetables. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or just until vegetables are tender.