Super Vegetable Beef Soup |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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Great for fall and football season-which is just around the corner. Ingredients:
1 tablespoon vegetable oil |
1 1/2 lbs round steaks, cut into 1-inch cubes |
1 yellow onion, chopped |
3 garlic cloves, minced |
2 stalks celery, chopped |
2 carrots, chopped |
1/2 green bell pepper, chopped |
3 cups beef stock or 3 cups broth |
3 cups tomato juice |
1 (14 1/2 ounce) can tomatoes with juice, coarsely chopped |
1 cup water |
1 teaspoon chili powder |
1 teaspoon soy sauce |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried thyme |
1 bay leaf |
1 1/4 teaspoons salt (to taste) |
pepper, to taste |
1 cup corn kernel (fresh or frozen) |
1 cup peas (fresh or frozen) |
fresh grated parmesan cheese |
Directions:
1. In a big soup pot over medium heat, warm the oil.
2. Add in meat, onion, and garlic; stir/saute for about 10 minutes or until meat is not pink.
3. Add in celery, carrots, and bell pepper; mix well.
4. Add in stock, tomato juice, tomatoes w/ juice, water, chili powder, soy sauce, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
5. Lower heat to medium-low; simmer, covered, for 1 hour and 15 minutes.
6. Add in corn and peas; simmer, uncovered, for about 15 more minutes.
7. Remove bay leaf and throw away.
8. Ladle into individual soup bowls and top with parmesan cheese.
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