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Categories:
beef broth Italian stewed tomatoes beef bakers potatoes onion jalapenos whole kernel corn sweet peas green beans Italian seasoning salt
Viewed: 52 - Published at: 7 years agoIngredients
- 2 (14 ounce) cans beef broth
- 1 (14 ounce) can Italian stewed tomatoes
- 1 lb beef, cut into small cubes
- 1 bakers potatoes or 1 russet potato, peeled and cut into small cubes
- 14 onion, chopped
- 2 slices jalapenos (optional)
- 1 (14 ounce) can whole kernel corn, drained
- 1 (14 ounce) can sweet peas, drained
- 7 -14 ounces canned green beans, drained (or fresh, if you prefer, but they don't tend to be as tender)
- italian seasoning
- salt and pepper
Method
- Saute chopped onions and jalapenos in olive oil in a saucepan.
- Add cubes of beef.
- Cook to desired tenderness (I like to leave some pink in the center, since the beef will continue to cook in the soup).
- Add beef broth, Italian tomatoes, and Italian seasoning.
- Bring to a boil.
- Add potatoes.
- Boil until softened (10-20 minutes, depending on size of cubes).
- Add corn, peas, and green beans.
- Turn off heat and allow to cool, or just enjoy!
