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Vegetable Beef Soup
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Vegetable Beef Soup

2 pounds stew beef
½ cup flour
2 tablespoons vegetable oil
1 medium onion, cut up
2 zucchini, sliced
2 yellow squash, sliced
florets from 1 stalk broccoli, chopped
4 carrots, sliced
water
1 16-ounce can whole tomatoes, cut into chunks
2 beef bouillon cubes
1 teaspoon oregano
½ teaspoon garlic powder
1 teaspoon sugar
1 teaspoon salt
½ teaspoon pepper

Dredge meat in flour; brown in oil in a pot. Prepare veggies while meat cooks. Combine vegetables with meat in the pot. Cover with water. Add the tomatoes, bouillon cubes and spices. Bring to a boil. Cover the pot, reduce heat and simmer until vegetables are really tender (two hours or more). Serve with rolls.
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