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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This beef vegetable soup is the ultimate comfort food to help keep you warm on a chilly winter night. 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 |
Directions:
1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.
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.
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