Vegetable Beef Soup

By annekeeney

Ingredients

• 2 pounds round or top round steak, cubed
• 2 (28 oz.) cans beef broth
• 2 (15 oz.) cans corn, drained
• 1 (28oz.) can diced tomatoes with juice
• 1 (28oz.) can green beans, drained
• 1 (15oz.) can double beef broth
• 1 (10 oz. ) pkg. frozen baby lima beans
• 2 yellow onions, chopped
• 1 1/4 c. sliced carrots
• 1 c. chopped celery
• 2 bay leaves
• 1 t. worcestershire sauce
• 8-9 drops Tabasco sauce
• salt and pepper to taste
• 2 potatoes, peeled and chopped
• 1 c. sliced mushrooms

Details

Servings 14

Preparation

Step 1

Brown the beef in a lg. skillet, stirring frequently. Drain and add the beef, beef broth, corn, undrained tomatoes, green beans, double beef broth, lima beans, onions, carrots, celery, bay leaves, worcestershire sauce, Tabasco sauce, salt and pepper in a stockpot and mix well. Bring to a boil over medium-high heat and reduce the heat to low.

Cook for 1 1-1/2 hours or until the beef is tender, stirring occasionally. Add the potatoes and mushrooms and return to a boil. Boil for 15-20 minutes or until the potatoes are tender, stirring occasionally. Discard the bay leaves and ladle into soup bowls.