Vegetable Beef Soup
Jan and Glen’s Version 4.0
This recipe continues to evolve as we tweak it a little each time we make it. This is the easiest version yet because it uses beef broth from a can. We prefer using lower sodium broth whenever possible.
What You Need
1 pound lean beef stew meat, cut into bite sized pieces
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans Swanson® Beef Broth
1 1/2 cups water
2 medium potatoes, cubed
2 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 can (14.5 ounce) diced tomatoes
2 teaspoons Worcestershire
1/4 teaspoon pepper
Salt to taste
In a large kettle or Dutch oven, brown beef over medium heat in vegetable oil. Add the broth and water. Bring to a boil, reduce heat, cover and simmer for 1 hour.
Add the potatoes, carrots, celery, onion, tomatoes, Worcestershire sauce, and seasonings. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes or until the vegetables are just tender.