Old-Fashioned Vegetable Beef Soup
"Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more...."
INGREDIENTS
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1 lb beef stew meat
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1 onion
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3 celery ribs
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10 baby carrots (or a couple regular carrots)
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2 potatoes (peeled if you like)
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1 cup frozen corn
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1 cup frozen peas
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2 (14 ounce) cans diced tomatoes (I use salt-free)
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3 1/2 cups beef broth (or 2 14-oz cans)
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2 small bay leaves
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2 teaspoons garlic powder
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2 tablespoons olive oil (or any cooking oil)
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4 cups water
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2 teaspoons hot pepper sauce
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