Beefy Vegetable Soup

This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans.

• Ready In: 2 hrs 10 mins
• Yields: 3 1/4 quarts

Ingredients

• 1 1⁄2 lbs  lean stewing beef
• 1  tablespoon canola oil
• 2 (14 1/2ounce) cans  reduced-sodium beef broth
• 1 1⁄2 cups water
• 2  tablespoons reduced sodium soy sauce
• 3  medium potatoes, cubed (about 1 pound)
• 3  medium carrots, cubed
• 3  celery ribs, chopped
• 2  tablespoons Worcestershire sauce
• 2  tablespoons  steak sauce
• 1  tablespoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried oregano
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon pepper
• 2  cups fresh corn or 2  cups frozen corn
• 1 3⁄4 cups  frozen cut green beans

Directions

1. In a large kettle or Dutch oven, brown beef over medium heat in oil.
2. Add the broth, water and soy sauce.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 1 hour.
5. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
8. Add corn and beans.
9. Bring to a boil.
10. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.