Vegetable Beef Soup

Vegetable Beef Soup

• 1 3-pound chuck roast, cut into bite-size pieces
• Olive oil
• 2 stalks celery, cut into bite-size pieces
• 2
• large carrots, cut into bite-size pieces
• 1 large onion, cut into bite-size pieces
• 3-4 cloves garlic, minced
• 2 large russet potatoes, cut into bite-size pieces
• 2 cups frozen peas
• 2 cups frozen green beans
• 2 cups frozen corn
• 1 large can diced tomatoes
• 1/2 (64 oz.) bottle tomato juice
• 2 cups beef stock
• 1 generous tablespoon dried thyme
• Salt & Pepper

Directions

1. In a large soup pot, heat olive oil and brown the meat in small batches. Remove the meat and reserve in a bowl.
2. Add more olive oil to the pan and add the celery, carrots, and onion. Sauté until vegetables begin to soften. Add the garlic and cook another minute. Put all of the rest of the ingredients including the beef and any juices from the bowl into the pot. If you'd like the soup to be a little thinner, add a couple of cups of water or the rest of the tomato juice. Bring to a boil and reduce to a simmer. Taste for seasoning. Simmer all day - the longer the better! It can be served as soon as the potatoes are soft.