Chunky Veggie Beef Soup Recipe

Chunky Veggie Beef Soup Recipe
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Ingredients
  1. 1-1/2 pounds beef stew meat
  2. 1 tablespoon canola oil
  3. 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  4. 1-1/2 cups water
  5. 2 tablespoons reduced-sodium soy sauce
  6. 3 medium potatoes, cubed (about 1 pound)
  7. 3 medium carrots, cubed
  8. 3 celery ribs, chopped
  9. 2 tablespoons Worcestershire sauce
  10. 2 tablespoons steak sauce
  11. 1 tablespoon garlic powder
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon dried oregano
  14. 1/8 teaspoon ground nutmeg
  15. 1/8 teaspoon pepper
  16. 2 cups fresh corn or frozen corn
  17. 1-3/4 cups frozen cut green beans
Instructions
  1. In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  3. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).
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