Tuesday, March 27, 2007

Hearty Beef Vegetable Soup

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound beef stew meat, cut into 1/2-inch cubes

2 tablespoons olive oil

1 can (14-1/2 ounces) Italian diced tomatoes

1 can (8 ounces) tomato sauce

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 teaspoon dried oregano

3 cups hot water

4 medium potatoes, peeled and cubed

6 medium carrots, sliced

2 medium turnips, peeled and cubed

1 medium zucchini, halved lengthwise and sliced

1 medium green pepper, julienned

1 cup sliced fresh mushrooms

1 medium onion, chopped

1 can (4 ounces) chopped green chilies

2 tablespoons sugar

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  • In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Yield: 8 servings (about 2-1/2 quarts)

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