Vegetable Beef Soup Recipe
So much better than anything you could get out a can. You’ll never go back to store bought soups.
Ingredients:
1 lb. Beef Stew Meat, cut into 1/2” pieces
2 Tbsp. Olive Oil
1 Onion, chopped
3 Celery Ribs, chopped
3 1/2 Cups Beef Broth
4 Cups Water
2 (14 oz.) cans Diced Tomatoes
10 Baby Carrots, chopped
1 Cup Frozen Corn
2 Potatoes, chopped
2 tsp. Garlic Powder
2 small Bay Leaves
1 Cup Frozen Peas
2 tsp. Hot Pepper Sauce
Directions:
In a large pot, sauté the meat in 1 Tbsp. of olive oil over medium-high heat, until brown. Remove the meat from the pot.
Sauté the onion and celery in the other Tbsp. of oil for 10 minutes then add the beef, broth, water, tomatoes with juice, carrots, corn, potatoes, garlic, and bay leaves and bring to a boil.
Reduce the heat and let the soup simmer for an hour, or until the beef is almost tender. Add the peas and hot sauce to the soup, cover and let it simmer for 30 minutes. Season with pepper to taste.
And Enjoy!
Yield: 4 to 6 servings
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