Beef Vegetable Soup

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.