Beefy Vegetable Soup

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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.

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Steps

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In a large kettle or dutch oven , brown beef over medium heat in oil.

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Add the broth , water and soy sauce.

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Bring to a boil.

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Reduce heat.

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Cover and simmer for 1 hour.

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Add the potatoes , carrots , celery , worcestershire sauce , steak sauce and seasonings.

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Bring to a boil.

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Reduce heat.

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Cover and simmer for 30-40 minutes or until the vegetables are just tender.

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Add corn and beans.

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Bring to a boil.

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Reduce heat.

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Cover and simmer for 5-10 minutes or until vegetables are tender.

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Ingredients

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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