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Beef Vegetable Soup

The Goods
  • 1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
  • 1 pound/500 g beef stew meat
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon black medium grind pepper
  • 1 teaspoons salt
  • 1 cup diced onion
  • 1 cup sliced celery
  • 1 cup diced carrots
  • 4 whole bay leaves
  • 1 can (14.5 ounces) petite diced tomato
  • 3 cups diced potatoes
  • 4 to 5 cups water

Nothing better than a steaming  bowl of soup on a cold day!

10 cups
Prep Time:
10 min
Cook Time:
1 to 1 1/2 hours
Total Time:
1 h 15 min
Make Good is Easy

Heat oil in large stock pot over medium-high heat. Add meat and sprinkle with garlic, black pepper and salt. Brown meat on all sides, about 3 to 5 minutes.

Add onions, celery and carrots; cook for additonal 7 to 10 minutes to soften vegetables. Add tomatoes, potatoes, bay leaves and water. Bring to boil, reduce heat, cover and simmer 1 hour or until potaoes are tender.


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