Beef Vegetable Soup

Beef Vegetable Soup

1-1/2 lbs. of stew meat, cut into small pieces

1 medium onion, chopped

olive oil for browning meat

32-ounce box of beef broth

14-1/2 oz can petite diced tomatoes

1 Tblsp. Worcestershire sauce

1-1/2 cups carrots

1 pound of baby potatoes, cubed with skins on

2 stalks of celery, chopped

1 tsp. garlic powder

2 tsp. salt

1/4 tsp. dried oregano

1/4 tsp pepper

1 cup fresh or frozen baby peas

1 cup fresh or frozen corn

1-3/4 cups frozen cut green beans (cooked in microwave for 4 minutes)

    In a Dutch oven, brown the stew meat pieces until brown.  Add the chopped onion and cook until transparent.

    Add the beef broth, the Worcestershire, and the diced tomatoes.  Heat to boiling, lower the heat and cover with a lid.  Simmer for thirty minutes. 

   Add the carrots, potatoes, celery, garlic powder, salt, oregano, and pepper.  Bring back to a boil, cover and simmer for an additional 15 minutes.

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Beef Vegetable Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a Dutch oven, brown the stew meat pieces until brown. Add the chopped onion and cook until transparent.
  2. Add the beef broth, the Worcestershire, and the diced tomatoes. Heat to boiling, lower the heat and cover with a lid. Simmer for thirty minutes.
  3. Add the carrots, potatoes, celery, garlic powder, salt, oregano, and pepper. Bring back to a boil, cover and simmer for an additional 15 minutes.
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