Beef Vegetable Soup

Jennifer Davick

This beef vegetable soup is the ultimate comfort food to help keep you warm on a chilly winter night.

Yield: Makes 18 cups
Recipe from Southern Living

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Ingredients

  • 1 1/2 pounds beef stew meat
  • 1 tablespoon olive oil
  • 1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)
  • 1 (15-oz.) can tomato sauce
  • 1 (14.5-oz.) can diced Italian-style tomatoes
  • 1 medium-size baking potato, peeled and diced
  • 1 celery rib, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup ketchup
  • 1 extra-large chicken bouillon cube
  • 1/2 teaspoon pepper

Preparation

  1. 1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.
  2. 2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.
  3. Note: For testing purposes only, we used Knorr Chicken Bouillon cube.
Note:

An extra-large bouillon cube adds more flavor. If you don't have this size, you can use two regular cubes.

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