VEGETABLE BEEF SOUP

By á-3974

Ingredients

• 1 tablespoon cooking oil
• 12 ounces beef or pork stew meat, cut into 1/2-inch cubes
• 3 cups water
• 1 16-ounce can tomatoes, cut up
• 1 tablespoon instant beef bouillon granules
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup frozen whole kernel corn
• 1 small potato, peeled and cubed (1/2 cup) or
• 1/2 cup frozen hash brown potatoes
• 1/2 of a 9-ounce package frozen baby lima beans
• 1 medium carrot, sliced (1/2 cup)
• 1 small onion, chopped 1/3 cup)

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

• Heat oil in a large saucepan or Dutch oven. Cook meat in
hot oil until brown. Drain off fat. Stir in water, undrained
tomatoes, bouillon granules, Worcestershire sauce, marjoram,
oregano, pepper, and bay leaf. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes .
• Stir in corn, potato, lima beans, carrot, and onion. Return to
boiling; reduce heat. Simmer, covered, for 25 to 30 minutes
more or until the meat and vegetables are tender. Discard bay
leaf.