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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beansand it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. Jimmy Osmon of Upper Darby, Pennsylvania Ingredients:
1-1/2 pounds beef stew meat |
1 tablespoon canola oil |
2 cans (14-1/2 ounces each) reduced-sodium beef broth |
1-1/2 cups water |
2 tablespoons reduced-sodium soy sauce |
3 medium potatoes, cubed (about 1 pound) |
3 medium carrots, cubed |
3 celery ribs, chopped |
2 tablespoons worcestershire sauce |
2 tablespoons steak sauce |
1 tablespoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
2 cups fresh corn or frozen corn |
1-3/4 cups 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: 9 servings (about 3-1/4 quarts).
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