Hearty Beef Vegetable Soup 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Hearty Beef Vegetable Soup cont. 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 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Hearty Beef Vegetable Soup 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). Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008