Beefy Vegetable Soup Recipe

Ingredients for Beefy Vegetable Soup

• Lean Stewing Beef
• Canola Oil
• Reduced Sodium Beef Broth
• 2 cups water
• Reduced Sodium Soy Sauce
• 2 large potatoes, peeled and cubed
• 1 cup carrots, peeled and sliced
• Celery Ribs
• 1 teaspoon Worcestershire sauce
• 2 tablespoons steak sauce (optional)
• Garlic Powder
• Salt
• Dried Oregano
• Ground Nutmeg
• Pepper
• Fresh Corn
• Frozen Cut Green Beans

How to Make Beefy Vegetable Soup

1. In a large (6-quart) kettle or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown 1.5 lbs beef stew meat, cut into 1-inch cubes, in batches, until nicely browned. Remove beef and set aside.
2. Add 1 large onion, chopped, and 2 stalks celery, chopped, to the pot and sauté for 5 minutes until softened.
3. Stir in 6 cups beef broth, 2 cups water, 2 tablespoons soy sauce, and 1 teaspoon Worcestershire sauce.
4. Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Add 2 large potatoes, peeled and cubed, 1 cup carrots, peeled and sliced, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp black pepper.
6. Bring to a boil, reduce heat, cover, and simmer for 30-40 minutes, or until potatoes and carrots are tender.
7. Stir in 1 (15-ounce) can of corn, drained, and 1 cup green beans, trimmed and halved.
8. Bring to a boil, reduce heat, cover, and simmer for 5-10 minutes, or until green beans are tender.
9. Stir in 2 tablespoons of steak sauce before serving (optional, for extra richness).
10. Serve hot and enjoy!