VEGETABLE BEEF SOUP

VEGETABLE BEEF SOUP
VEGETABLE BEEF SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 lb beef stew meat

  • 1 1onion

    1onion

  • 3 3celery

    3celery ribs

  • 10 10baby

    10baby carrots (or a couple regular carrots)

  • 2 2potatoes (peeled

    2potatoes (peeled if you like)

  • 1 1cup frozen

    1cup frozen corn

  • 1 1cup

    1cup frozen peas

  • 2 2(14

    ounce) 2(14 ounce) cans diced tomatoes(I use salt-free)

  • 3 3 1⁄2cups beef 2 14-oz

    2 14-oz cans)

  • 2 2small bay

    2small bay leaves

  • 2 2teaspoons garlic

    2teaspoons garlic powder

  • 2 2tablespoons olive

    2tablespoons olive oil (or any cooking oil)

  • 4 4cups water

    4cups water

Directions

Cut meat into small, bite-size (1/2”) pieces.In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.Set aside on a plate.Chop celery, onion, potatoes, and carrots into bite-size pieces.Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.Bring to a boil.Reduce heat and simmer uncovered until beef is almost tender, about an hour.Add peas and hot sauce to soup.Cover and simmer until beef is tender, about 30 minutes longer.

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