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Hearty Vegetable Beef Soup


1 1/2 pounds stew beef, cubed
4 cups beef broth
1 cup onion, chopped
1 cup celery, sliced
2 large potatoes, peeled and cubed
3 carrots, peeled and sliced
28 ounces canned tomatoes
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional


* Preheat oven to 250º F.
* In a large container, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover with foil. Bake for 5 hours.
* If desired, add peas during the last 45 minutes of cooking.
* If the soup is too thick, add beef both until desired consistency.

Servings 6