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...


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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