Vegetable Beef Soup is the perfect way to use up the last remnants of the summer garden. Full of tender chunks of beef and lots of veggies.
Course Soup
Cuisine Southern
Keyword beef
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 10
Author Christin Mahrlig
Ingredients
1tablespoonVegetable oil
2poundsstew meat or top sirloin steak cut into 1-inch dice
salt and pepper
2(28-ounce)cans whole tomatoes,undrained and roughly chopped
1(14.5-ounce)can stewed tomatoes
2(8-ounce)cans tomato sauce
2cupschicken broth
1yellow onion,chopped
1celery stalk,chopped
1tablespoonsugar
1 1/2teaspoonssalt
1teaspoonWorcestershire sauce
1teaspoonblack pepper
1teaspoonItalian seasoning
1/2teaspoongarlic powder
1bay leaf
2small russet potatoes,peeled and diced
2carrots,peeled and chopped
1cupgreen beans trimmed and cut into 1 1/2-inch pieces
1 1/2cupssliced okra
kernels from 2 ears of corn
Instructions
Heat oil in a Dutch oven. Season beef with salt and pepper and cook in oil until browned on all sides.
Add all tomatoes and tomato juice, chicken broth, onion, celery, sugar. salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder and bay leaf.
Bring to a boil and reduce to a low simmer for 1 hour.
Add remaining ingredients and simmer for 1 more hour.