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Vegetable Beef Soup

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Nothing beats this meaty soup on a cold winter night.

 
 
Easy
SKILL LEVEL
Serves
6 servings
 
 
Mazola®
 
 
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
 
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