26 November, 2017
Vegetable Beef Soup
INGREDIENTS
1 lb beef (sirloin steak or stew meat)
1 onion
3 celery ribs
3 sweet potatos (peeled)
2 (14 ounce) cans diced tomatoes
4 cups beef stock
4 cups water
2 tablespoons beef bullion
2 teaspoons garlic powder
1 tablespoons olive oil (or any cooking oil)
5 cups frozen corn, peas, carrots and green beans mixture
salt as desired
DIRECTIONS
Cut meat into small, bite-size (1/2″) pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Chop celery, onion, and potatoes into bite-size pieces.
Add celery and onion with meat until onion is golden (about 10 minutes).
Add water, broth, tomatoes with juices, sweet potatoes, and garlic.
Bring to a boil. Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add frozen veggies to soup. Cover and simmer until beef is tender, about 30 minutes longer. Add salt to your liking.