Ingredients1 h 50 m servings 216 cals
- 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.
Per Serving: 216 calories; 5.8 g fat; 20.3 g carbohydrates; 19.6 g protein; 45 mg cholesterol; 550 mg sodium. Full nutrition
ReviewsRead all reviews 9
I made this dish But I made a few changes. One, I did not use canned beef broth. I made my own the day before using beef marrow bones some vegetables and prepared it in my Dutch Oven at 200 f in...
Oh my goodness this is delicious!! I tweaked the recipe ever so slightly because of the items I had already and personal preference. I used reduced sodium beef broth and no salt added tomatoes...
This is one of few recipes I have not had to tweak much, a great comfort food recipe. I do leave out the hot sauce for my wife's taste.
It tastes better each time it's warmed up again. I make it, then place the soup into mason jars. Put them in the refrigerator and when we want soup it's there for the warming. It is gone bef...
I used venison tenderloin for this recipie. I followed everything else exactly. Very good, hearty cold weather soup! The whole family loved it and you have to love cooking in a cast iron Dut...
It's a very cold day in February but that doesn't matter because I have this soup simmering on the stove. I started it at 4:00p and it will be ready to eat by 6:30p. This soup is so easy! It's ...
Best veg soup I’be made. I did add some tomato and salt.. It ‘s is a keeper recipe!
Turned out so good we had it for dinner tonight's in a row. Highly recommend it!!!