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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans. Ingredients:
1 1/2 lbs lean stewing beef |
1 tablespoon canola oil |
2 (14 1/2 ounce) cans reduced-sodium beef broth |
1 1/2 cups water |
2 tablespoons reduced sodium soy sauce |
3 medium potatoes, cubed (about 1 pound) |
3 medium carrots, cubed |
3 celery ribs, chopped |
2 tablespoons worcestershire sauce |
2 tablespoons steak sauce |
1 tablespoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
2 cups fresh corn or 2 cups frozen corn |
1 3/4 cups frozen cut green beans |
Directions:
1. In a large kettle or Dutch oven, brown beef over medium heat in oil.
2. Add the broth, water and soy sauce.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 1 hour.
5. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
8. Add corn and beans.
9. Bring to a boil.
10. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.
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