Old-Fashioned Vegetable Beef Soup
2h
Serves 6
Directions
- 1Cut meat into small, bite-size (1/2") pieces.
- 2In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- 3Set aside on a plate.
- 4Chop celery, onion, potatoes, and carrots into bite-size pieces.
- 5Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- 6Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- 7Bring to a boil.
- 8Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- 9Add peas and hot sauce to soup.
- 10Cover and simmer until beef is tender, about 30 minutes longer.
- 11Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Ingredients
- 1 lb beef stew meat
- 1 onion
- 3 celery ribs
- 10 baby carrots (or a couple regular carrots)
- 2 potatoes (peeled if you like)
- 1 cup frozen corn
- 1 cup frozen peas
- 2 14 ounce cans diced tomatoes (I use salt-free)
- 3.5 cups beef broth (or 2 14-oz cans)
- 2 small bay leaves
- 2 teaspoons garlic powder
- 2 tablespoons olive oil (or any cooking oil)
- 4 cups water
- 2 teaspoons hot pepper sauce
Equipment
large potdutch oven
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