Easy Vegetable Stew Beef Soup

 

It rarely gets cold enough to light a fire in the fireplace and cozy up with a blanket and bowl of soup but when it does, I want a hearty soup with grilled cheese!  I have my dad's vegetable beef soup on the blog already but it takes a little more time so I wanted to adapt it for a weeknight veggie beef soup and this one fits the bill.  It is easy to make and delicious with a grilled cheese!

Ingredients:

• 2 lbs. stew beef meat cut into small chunks
• 1 tablespoon olive oil
• 1 small sweet onion diced
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 28 oz can crushed tomatoes (I used Hunts basil flavored)
• 32 oz beef broth + a little water as needed
  
• 28 oz bag Pictsweet Farms frozen vegetables for soup (Walmart carries this)
• 1 small can of white shoe peg corn and a can of butter beans (or any other veggie you really like in vegetable soup)

Preparation:

• Cut beef into bite-sized pieces and season with salt and pepper.
• Heat 1 tablespoon oil in a soup pot and brown beef over medium heat, then remove it to a plate.
• Cook onion in oil for 2-3 minutes until soft then add garlic and cook another minute.
• Add Italian seasoning and crushed tomatoes to the pot with the onions and garlic and return the beef to the pot as well.
• Add in most of the container of beef broth and let simmer on low to medium low for 45 minutes stirring occasionally.
• Stir in bag of frozen veggies .
• Simmer on low for another 45 minutes to an hour.
• Add any additional canned veggies (drained) and cook 15 more minutes.
• Add salt and pepper to taste.