Super Vegetable Beef Soup

By charlotteh371

serves 6

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 lbs round steaks, cut into 1-inch cubes
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/2 green bell pepper, chopped
• 3 cups beef stock or 3 cups broth
• 3 cups tomato juice
• 1 (14 1/2 ounce) can tomatoes with juice, coarsely chopped
• 1 cup water
• 1 teaspoon chili powder
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 1/4 teaspoons salt (to taste)
• pepper, to taste
• 1 cup corn kernel (fresh or frozen)
• 1 cup peas (fresh or frozen)
• fresh grated parmesan cheese

Preparation

Step 1

1

In a big soup pot over medium heat, warm the oil.


2

Add in meat, onion, and garlic; stir/saute for about 10 minutes or until meat is not pink.


3

Add in celery, carrots, and bell pepper; mix well.


4

Add in stock, tomato juice, tomatoes w/ juice, water, chili powder, soy sauce, Worcestershire sauce, thyme, bay leaf, salt, and pepper.


5

Lower heat to medium-low; simmer, covered, for 1 hour and 15 minutes.


6

Add in corn and peas; simmer, uncovered, for about 15 more minutes.


7

Remove bay leaf and throw away.


8

Ladle into individual soup bowls and top with parmesan cheese.