VEGETABLE BEEF SOUP

By á-48126

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

Preparation

Step 1

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.