Vegetable-Beef Soup

By kawaibaby

Makes: 8 servingsYield: 13 cups
Prep 25 mins Cook 1 hr 25 mins

Ingredients

• Ingredients1 1/2 pounds boneless beef chuck roast, cubed, or beef stew meat
• 1 tablespoon cooking oil
• 4 14 ounce can beef broth
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon dried marjoram, crushed
• 1/4 teaspoon black pepper
• 2 bay leaves
• 2 cups chopped, peeled tomato (2 large) or one 14 12-ounce can diced tomatoes, undrained
• 1 10 ounce package frozen whole kernel corn
• 1 1/2 cups cubed, peeled potatoes (2 medium)
• 1 cup frozen cut green beans
• 1 cup sliced carrot (2 medium)
• 1 cup sliced celery (2 stalks)
• 1/2 cup chopped onion (1 medium)

Preparation

Step 1

1. In a 6- to 8-quart Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven. Stir in beef broth, oregano, marjoram, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Discard bay leaves. If necessary, skim fat .

2. Stir in tomato, corn, potato, green beans, carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 25 minutes more or until vegetables are tender.

3. Makes 8 servings (13 cups)