AIEC employees share favorite soups

Vegetable Beef

By Kristin Banks, Coordinator of Workers Compensation and Youth Programs
Course Soup

Ingredients

  • 1-1/2 lbs. beef chopped into small pieces
  • 1 T. oil
  • 4- 14 oz. cans beef broth
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. black pepper
  • 2 bay leaves
  • 2 c. chopped peeled tomatoes or 1-14 oz. can diced tomatoes, undrained
  • 1- 10 oz. pkg. frozen corn or 1-14 oz. can of corn, drained
  • 1-1/2 c. cubed peeled potatoes
  • 1 c. frozen cut green beans or 1-14 oz. can
  • 1 c. sliced carrots
  • 1 c. sliced celery
  • 1/2 c. chopped onion
  • 1 can lima beans drained
  • 2 T. chopped fresh parsley

Instructions

  • Saute meat in oil on medium-high until browned.
  • Put everything in large pot. Bring to a boil over high heat.
  • Cover pot and reduce heat to simmer and cook for 45 minutes or until vegetables are tender.