BEEF VEGETABLE SOUP

Name: BEEF VEGETABLE SOUP
Ingredients: 1 Tbsp olive oil; 1 1/2 lb beef chuck cut into bite size pieces; 1 medium onion chopped; 4 can(s) 14 1/2 oz beef broth; 1 can(s) 28-35 oz. plum tomatoes in juice (san marzano tomatoes are best) cut up; 1 bay leaf; 1/4 tsp thyme, dried; 1/4 tsp pepper; 1 lb carrots, chopped; 1 lb red potatoes, scrubbed and diced; 3 celery stalks; 1 10 oz. pkg frozen peas; 1 10oz. pkg frozen corn

By Ellen Schenker
@schenkere

DELICIOUS

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Ingredients

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1 Tbsp

olive oil
1 1/2 lb

beef chuck cut into bite size pieces
1 medium

onion chopped
4 can(s)

14 1/2 oz beef broth
1 can(s)

28-35 oz. plum tomatoes in juice (san marzano tomatoes are best) cut up
1

bay leaf
1/4 tsp

thyme, dried
1/4 tsp

pepper
1 lb

carrots, chopped
1 lb

red potatoes, scrubbed and diced
3

celery stalks
1 10 oz. pkg

frozen peas
1 10oz. pkg

frozen corn

How to Make BEEF VEGETABLE SOUP

Step-by-Step

Brown beef in oil in large pot. Add onion and cook 5 minutes.
Stir in broth, tomatoes and juice, water, bay leaf, thyme and pepper. Bring to a boil.
Cover, reduce heat and simer 45 minutes. Add carrots, potatoes and celery.
Cover and simmer 45 minutes. Add peas and corn and cook 15 minutes longer.

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