Beef Vegetable Soup recipes

1
tbsp.

vegetable oil

1 1/2
lb.

beef chuck

1

medium onion

4

can beef broth

1

can plum tomatoes in juice

2
c.

water

1

bay leaf

1/4
tsp.

dried thyme

1/4
tsp.

pepper

1
lb.

carrots

1
lb.

red potatoes

3

celery stalks

1

package frozen peas

1

package frozen corn

1. Brown beef in oil in large pot. Add onion and cook 5 minutes. Stir in broth, tomatoes and juice, water, bay leaf, thyme, and pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
2. Add carrots, potatoes, and celery; cover and simmer 45 minutes. Add peas and corn and cook 15 minutes.