Everyday Meals

Dutch Oven Vegetable Beef Soup


  • 1 tablespoon olive oil
  • 1 ½ 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
  • 2potatoes, cut into bite-sized pieces
  • 10baby carrots, chopped
  • 2 teaspoons garlic powder
  • 2small bay leaves
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 2 teaspoons hot pepper sauce (such as Tabasco®)
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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