Hearty Beef Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound beef stew meat, cut into 1/2-inch cubes |
2 tablespoons olive oil |
1 can (14-1/2 ounces) italian diced tomatoes |
1 can (8 ounces) tomato sauce |
2 tablespoons red wine vinegar |
2 tablespoons worcestershire sauce |
3 garlic cloves, minced |
1 teaspoon dried oregano |
3 cups water |
4 medium potatoes, peeled and cubed |
6 medium carrots, sliced |
2 medium turnips, peeled and cubed |
1 medium zucchini, halved lengthwise and sliced |
1 medium green pepper, julienned |
1 cup sliced fresh mushrooms |
1 medium onion, chopped |
1 can (4 ounces) chopped green chilies |
2 tablespoons sugar |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Yield: 8 servings (about 2-1/2 quarts).
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