Beef Vegetable Soup
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INGREDIENTS 1 tablespoon vegetable oil 1-1/2 pounds beef chuck cut in 3/4-inch chunks 1 medium onion, chopped 4 cans (14-1/2 ounces each) beef broth 1 can (28 to 35 ounces) plum tomatoes in juice 2 cups water 1 bay leaf 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1 pound carrots, peeled and diced 1 pound red potatoes, scrubbed and diced 3 celery stalks, diced 1 package (10-ounces) frozen peas 1 package (10-ounces) frozen corn Brown beef in oil in large pot. Add onion and cook 5 minutes. Stir in broth, tomatoes and juice, water, bay leaf, thyme, and pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add carrots, potatoes, and celery; cover and simmer 45 minutes, or until tender. Add peas and corn and cook 15 minutes. Serves 8