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Beefy Vegetable Soup Recipe

  • 130minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds beef stew meat

  2. 1 tablespoon canola oil

  3. 2 cans (14-1/2 ounces each ) reduced-sodium beef broth

  4. 1-1/2 cups water

  5. 2 tablespoons reduced-sodium soy sauce

  6. 3 medium potatoes, cubed (about 1 pound)

  7. 3 medium carrots, cubed

  8. 3 celery ribs, chopped

  9. 2 tablespoons Worcestershire sauce

  10. 2 tablespoons steak sauce

  11. 1 tablespoon garlic powder

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon dried oregano

  14. 1/8 teaspoon ground nutmeg

  15. 1/8 teaspoon pepper

  16. 2 cups fresh corn or frozen corn

  17. 1-3/4 cups frozen cut green beans

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).

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