Soups

An Awesome Vegetable Beef Soup

33
6
1-1 1/2lbs. chuck steak (trimmed and diced to bite size)
1 1/2lbs. potatoes (peeled and diced to bite size)
12 cups beef broth
4 cloves fresh garlic (minced or crushed)
1/4 red pepper (small dice)
1 big onion ( 1/2 in. dice )
3 stalks celery ( 1/4 in. slice )
4 tomatoes ( 1/2 in. dice )
3 carrots (peeled, 1/2in. dice)
1 cup frozen vegetables of your choice ( I used corn )
8oz. can tomato sauce
1/2 teas. dry oregano
1 tbsp. dry parsley
1/4 teas. dry rosemary
salt and pepper to taste
Add your trimmed and cubed chuck steak to a large stock pot preheated to about medium high heat along with a little salt and pepper. Brown the meat on all sides. Add the beef broth and the dried herbs and bring it to the boil covered. Reduce heat to about medium low. Your looking for a slow rolling boil when covered. Cook this way for 1 hour stirring occasionally. This will soften the meat. After an hour add the rest of the ingredients and do a quick taste test to see if it needs anymore salt or pepper. Add if needed. Bring it back to the boil and then reduce to low heat and simmer covered for about 1 1/2 hours or until the meat is fall apart tender and all of the veggies are soft. Check one more time to see if it needs any more salt or pepper. Serve.
Nutritions

Calories
163

Sodium
2173mg
90% DV

Fat
4g
7% DV

Protein
10g
21% DV

Carbs
22g
7% DV

Fiber
10g
40% DV