Hearty Beef Vegetable Soup
My husband’s stew-like soup is loaded with nutritious ingredients but is easy to prepare. It gets its kick from green chilies. He makes wonderful bread and breadsticks to serve with it.
—Mrs. Sherman Snowball
Salt Lake City, Utah
SERVINGS
|
8
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
20 min. |
COOK
|
120 min.
|
TOTAL
|
140 min.
|
INGREDIENTS
- 3 tablespoons 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 hot 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
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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).