Dutch Oven Vegetable Beef Soup

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 1/2 pounds beef top sirloin, cut into bite-sized pieces
• 3 ribs celery, chopped
• 1 small onion, chopped
• 4 cups water
• 2 (14 ounce) cans beef broth
• 1 (14 ounce) can petite diced tomatoes
• 1 (14 ounce) can diced tomatoes
• 2 potatoes, cut into bite-sized pieces
• 10 baby carrots, chopped
• 2 teaspoons garlic powder
• 2 small bay leaves
• 1 cup frozen corn
• 1 cup frozen green beans
• 2 teaspoons hot pepper sauce (such as tabasco®)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• heat olive oil in a large dutch over over medium-high heat. saute beef in hot oil until completely browned, about 5 minutes. remove browned beef with a slotted spoon to a plate, retaining beef drippings in the dutch oven.
• saute celery and onion in the beef drippings until tender, about 5 minutes. return beef to the dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
• place a cover on the dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
• stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.