Garden Fresh Vegetable Beef Soup
Garden Fresh Vegetable Beef Soup might be a good recipe to expand your main course recipe box. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 218 calories, 19g of protein, and 7g of fat. This recipe serves 14. Autumn will be even more special with this recipe. Head to the store and pick up thyme, ground pepper, tomato sauce, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a dairy free diet.
Instructions
Heat vegetable oil in a large stockpot over medium heat.
Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
Cook beef in hot oil until completely browned, 3 to 5 minutes.
Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
Cook soup at a simmer, stirring periodically, for about 6 hours.