Old-Fashioned Vegetable Beef Soup Recipe

6
Average
30 mins
90 mins
Average budget

Ingredients

1 lb beef stew meat, cut into bite-sized pieces
1 onion, chopped
3 celery ribs, chopped
2 carrots, chopped
2 potatoes, peeled and cut into bite-sized pieces
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes
3 1/2 cups beef broth (or 2 14-oz cans)
2 bay leaves
2 teaspoons garlic powder
2 tablespoons cooking oil
4 cups water
2 teaspoons hot pepper sauce

Preparation

Step 1

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

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

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

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

Add peas and hot sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer.

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