Description
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
- Lean Stewing Beef
- Canola Oil
- Reduced-sodium Beef Broth
- Water
- Reduced Sodium Soy Sauce
- Potatoes
- Carrots
- Celery Ribs
- Worcestershire Sauce
- Steak Sauce
- Garlic Powder
- Salt
- Dried Oregano
- Ground Nutmeg
- Pepper
- Fresh Corn
- Frozen Cut Green Beans
Instructions
- In a large kettle or dutch oven, brown beef over medium heat in oil
- Add the broth, water and soy sauce
- Bring to a boil
- Reduce heat
- Cover and simmer for 1 hour
- Add the potatoes, carrots, celery, worcestershire sauce, steak sauce and seasonings
- Bring to a boil
- Reduce heat
- Cover and simmer for 30-40 minutes or until the vegetables are just tender
- Add corn and beans
- Bring to a boil
- Reduce heat
- Cover and simmer for 5-10 minutes or until vegetables are tender