Beef Vegetable Soup

Name: Beef Vegetable Soup
Ingredients: 2 (14 ounce) cans beef broth; 1 (14 ounce) can Italian stewed tomatoes; 1 lb beef, cut into small cubes; 1 bakers potatoes or 1 russet potato, peeled and cut into small cubes; 14 onion, chopped; 2 slices jalapenos (optional); 1 (14 ounce) can whole kernel corn, drained; 1 (14 ounce) can sweet peas, drained; 7 -14 ounces canned green beans, drained (or fresh, if you prefer, but they don't tend to be as tender); italian seasoning; salt and pepper

11 ingredients

9 steps

Ingredients

2 (14 ounce) cans beef broth
1 (14 ounce) can Italian stewed tomatoes
1 lb beef, cut into small cubes
1 bakers potatoes or 1 russet potato, peeled and cut into small cubes
14 onion, chopped
2 slices jalapenos (optional)
1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can sweet peas, drained
7 -14 ounces canned green beans, drained (or fresh, if you prefer, but they don't tend to be as tender)
italian seasoning
salt and pepper

Directions

1

Saute chopped onions and jalapenos in olive oil in a saucepan.
2

Add cubes of beef.
3

Cook to desired tenderness (I like to leave some pink in the center, since the beef will continue to cook in the soup).
4

Add beef broth, Italian tomatoes, and Italian seasoning.
5

Bring to a boil.
6

Add potatoes.
7

Boil until softened (10-20 minutes, depending on size of cubes).
8

Add corn, peas, and green beans.
9

Turn off heat and allow to cool, or just enjoy!