Vegetable Beef Soup


Nothing beats this meaty soup on a cold winter night.

Easy Serves
SKILL LEVEL 6 servings
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
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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