Beefy Vegetable Soup

Prep Time: 20 Minutes

Cook Time: 110 Minutes

Ready In: 130 Minutes

Servings: 9

Ingredients:

1 1/2 pound(s) beef stew meat

1 tablespoon(s) canola oil

2 14 1/2-ounce can(s) reduced-sodium beef broth

1 1/2 cup(s) water

2 tablespoon(s) reduced-sodium soy sauce

3 medium potatoes, cubed (about 1 pound)

3 medium carrots, cubed

3 celery ribs, chopped

2 tablespoon(s) worcestershire sauce

2 tablespoon(s) steak sauce

1 tablespoon(s) garlic powder

1/2 teaspoon(s) salt

1/4 teaspoon(s) dried oregano

1/8 teaspoon(s) ground nutmeg

1/8 teaspoon(s) pepper

2 cup(s) fresh corn or frozen corn

1 3/4 cup(s) frozen cut green beans

Directions:

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.
2. • 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.
3. • Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: about 3-1/4 quarts.

By RecipeOfHealth.com