Vegetable Beef Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon dried minced onion or 1 small onion
- can carrots or left overs from dinner
- can or left overs from dinner
- 2 celery sticks chopped into 1/4″ pieces
- 1 can diced tomatoes
- 1-2 cups chopped beef roast (chopped into small 1″ ish size pieces
- left over potatoes/carrots from cooking roast
- left over broth from cooking roast or 1 can of beef broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- In a Dutch oven pan, add olive oil and minced onion.
- Next, add carrots, celery and beef broth.
- Stir and add a can of diced tomatoes and stir that in too.
- If you have any leftover potatoes, carrots and stock, add that in as well. This will add great flavor. Stir well.
- Add the flour and stir to help thicken. If you don't use flour, you could use corn starch instead.
- Add the pepper and bay leaves and stir.
- Dump in the green beans and water.
- Cover the pan and let it simmer for 30 minutes.
- The soup should be done, check the veggies to ensure that they are tender. If they are not, cook until tender.