Saturday, February 2, 2013

Beef Vegetable Soup Recipe

Beef and Vegetable Soup
1 pound lean beef stew meat
1 tsp olive oil
1/2 cup chopped green bell pepper, seeded and de-ribbed
1/2 cup fresh green beans, cut into 1-inch pieces
½ onion chopped
1 carrot sliced
1 cup water
Pepper to taste
1/4 teaspoon thyme
1 can beef broth
1 can diced tomatoes, un-drained
1 (8-oz.) can no salt added tomato sauce

Heat olive oil in a skillet over medium-high heat; brown the beef, then pepper to taste. Add the water to the skillet and scrape up all of the browned bits from the bottom of the pan. Add
remaining ingredients to pan. Cover and cook on low heat setting for 2hours, until veggies are tender.

SERVING SUGGESTION: A salad and rolls.

Serves 4

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