Beef Vegetable Soup

Beef Vegetable Soup
Photo by Jennifer Davick

Ingredients

  • 1 ½ pounds beef stew meat
  • 2 garlic cloves, minced
  • 1 extra-large chicken bouillon cube
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (15-oz.) can tomato sauce
  • 1 medium-size baking potato, peeled and diced
  • + 17 more ingredients
    • 1 medium onion, chopped
    • 1 medium onion, chopped
    • ½ teaspoon pepper
    • ½ teaspoon pepper
    • 1 celery rib, chopped
    • 1 (15-oz.) can tomato sauce
    • 1 ½ pounds beef stew meat
    • 1 extra-large chicken bouillon cube
    • 1 (14.5-oz.) can diced Italian-style tomatoes
    • ½ cup ketchup
    • 1 tablespoon olive oil
    • ½ cup ketchup
    • 1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)
    • 1 (14.5-oz.) can diced Italian-style tomatoes
    • 1 medium-size baking potato, peeled and diced
    • 1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)
    • 1 celery rib, chopped

1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned. 2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce he...

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