Vegetable Beef Soup Recipe
Fat: 11.04 g Saturated fat: 4.338 g Carbohydrates: 17.01 g Sugar: 3.45 g Sodium: 239 mg Fiber: 2.9 g Protein: 15.69 g Cholesterol: 43 mg
1 hour 30 mins
2 hours Onion - 1 Celery ribs - 3 Baby carrots (or a couple regular carrot) - 10 Potatoes (peeled if you like) - 2 Frozen corn - 1 cup Frozen peas - 1 cup Diced tomatoes (use salt-free) - 2 (14 ounce) cans Beef broth (or 2 14-oz cans) - 3 ½ cups Bay leaves - 2 small Garlic powder (or garlic powder) - 2 teaspoons Olive oil (any cooking oil) - 2 tablespoons Water - 4 cups Hot pepper sauce - 2 teaspoons Beef stew meat - 1 lb Take a cutting board, and place the meat on it. Cut the meat into small bite-sized pieces. Take a saucepan and place it over medium heat. Pour 1 tablespoon of oil in it. After the oil is warm, place the meat pieces in it and sauté until all sides are golden brown. Take out all the pieces and set them aside to cool down. Now chop celery, potatoes, onion and carrots into bite-sized pieces on the chopping board. Pour the remaining 1 tablespoon of oil in the saucepan, which is over medium heat and sauté until all sides of onion are brown. Add the browned beef, water, broth, tomatoes with juices, carrots, potatoes, bay leaves, corn and garlic into the large soup pot, and bring all the ingredients to a boil. Reduce the heat, and simmer it uncovered for around 1 hour or until the beef is tender. Add peas and hot sauce to the soup. Cover the lid, and simmer for around 30 more minutes. Pour the soup in the serving bowl, and sprinkle freshly grounded black pepper or chillies.