Prep: 15 min.; Cook: 1 hr., 15 min. An extra-large bouillon cube adds more flavor. If you don't have this size, you can use two regular cubes.

Ingredients

1 1/2	pounds beef stew meat
1	tablespoon olive oil
32	oz. frozen mixed vegetables (peas, carrots, green beans, and lima beans)
15	oz. tomato sauce
14	.5-oz) can diced tomatoes
1/2	lb baking potato, peeled and diced
1	celery rib, chopped
1	medium onion, chopped
2	garlic cloves, minced
1/2	cup ketchup
2	chicken bouillon cubes
1/2	teaspoon pepper

Directions

1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.
   
   
2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium Very high in vitamin A High in vitamin B12 High in zinc