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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Vegetable Beef Soup Recipe

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This recipe for Vegetable Beef Soup is from Family Cookbook Supplement, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. beef stew meat
1 onion
3 celery ribs
10 baby carrots
2 potatoes peeled
1 c. frozen corn
1 c. frozen peas
2 (14 oz.) cans diced tomatoes
3½ c. beef broth
2 small bay leaves
2 tsp. garlic powder
2 tbsp. cooking oil (I used olive oil)
4 c. water
1 tbsp. Italian seasoning
1-2 tbsp. Worcestershire sauce
½ tsp. ground pepper
Directions:
Directions:
Cut beef into small bite size (½") pieces. In a large pot or dutch oven, saute meat in 1 tbsp. 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 oil until onion is golden - about 10 minutes.
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves, Italian seasoning, pepper and garlic. Bring to a boil. Reduce heat and simmer uncovered until beef is almost tender (about an hour). Add peas and Worcestershire sauce to the hot soup. Cover and simmer until beef is tender (30 minutes+/-).

 

 

 

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