Beef and Garden Vegetable Soup
Beef stew meat and a bevy of vegetables make for a hearty garden-style soup.
Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until...
- Yield: 10
- Cooking time: 1 Hour
- Publisher: Allrecipes.com
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into bite-size pieces
- 1 large onion, chopped
- 2 bay leaves
- 3 carrots, diced
- 4 small red potatoes, diced
- 2 quarts beef stock
- 1/2 pound fresh green beans, cut into 1-inch pieces
- 3 ears fresh corn, kernels cut from cob
- 1/2 cup frozen petite peas
- 1 zucchini, diced
- 1/2 head cabbage, chopped
- 2 (14.5 ounce) cans diced tomatoes
- 1 teaspoon Italian seasoning blend
- 1/4 teaspoon garlic powder
- salt and ground black pepper to taste
- 1/3 cup uncooked orzo pasta
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