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Beef Vegetable Soup (Original to GipPlaster.com)

by Gip Plaster on February 16th, 2010

I wanted a traditional-tasting veggie beef soup that I could prepare quickly, so this is what I created. Because we like to freeze the leftovers, this recipe doesn’t contain any potatoes. They change texture when frozen, but add some if you like.

Brown and season:
1 pound of beef stew meat (tenderized, if available)

Add:
6 ounces (½ bag) frozen seasoning blend vegetables (onions, bell peppers, celery, parsley)
1 or 2 carrots, cut in slices, or equivalent amount of precut or baby carrots
1 can diced tomatoes (do not drain)

After these items have cooked together until the frozen vegetables are cooked, add:
1 can corn (do not drain)
2 cans cut green beans (do not drain)

Dissolve:
5 teaspoons beef bouillon granules in
5 cups warm water
And add to soup.

Stir in:
½ cup small macaroni

Season with additional salt, pepper and garlic powder.

Simmer 30 minutes or more to combine flavors — or until meat is tender.

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