Vegetable Beef Soup

Nothing beats this meaty soup on a cold winter night.

Easy
SKILL LEVEL	6 servings

Ingredients

2 tablespoons Mazola® Corn, Canola OR Vegetable Oil

1-1/2 pounds boneless chuck, cut into 1/2-inch cubes

1 small onion, chopped

3 cups vegetable juice

1 can (14.5 ounces) diced tomatoes, undrained

4 cups water

2 cups frozen mixed vegetables

1/2 cup finely chopped celery

1 teaspoon leaf oregano

1 whole bay leaves

1 teaspoon salt

1/2 teaspoon black fine grind pepper

Instructions

Heat oil in large pot over medium-high heat. Add beef and onion; cook 3 minutes or until beef is browned and onion is tender. Add vegetable juice, tomatoes, water, mixed vegetables, celery, oregano, bay leaf, salt and black pepper.

Bring to a boil; reduce heat and simmer, uncovered, 45 minutes or until meat and vegetables are tender.

Total Time

Cook Time

1 hour

Nutrition Facts
Valeur nutritive
Per Serving / Par portion

Calories

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Fibre / Fibres g

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Cholesterol / Cholestérol mg

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Iron / Fer mg

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Vegetable Beef Soup

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