Old-Fashioned Vegetable Beef Soup

Name: Old-Fashioned Vegetable Beef Soup
Prep time: 30 min
Cook time: 1 min
Total time: 2 min
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 1/2 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

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Prep Time: 30 minutes

Cook Time: 1 hours, 30 minutes

Total: 2 hours

Servings: 5

Cost: $10.27 /serving

Author : Marla Swoffer

meat low cholesterol toddler friendly

Instructions

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Step 1

Cut meat into small, bite-size (1/2") pieces.

Step 2

In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.

Step 3

Set aside on a plate.

Step 4

Chop celery, onion, potatoes, and carrots into bite-size pieces.

Step 5

Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).

Step 6

Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.

Step 7

Bring to a boil.

Step 8

Reduce heat and simmer uncovered until beef is almost tender, about an hour.

Step 9

Add peas and hot sauce to soup.

Step 10

Cover and simmer until beef is tender, about 30 minutes longer.

Step 11

Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

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