Beef Vegetable Soup

Beef Vegetable Soup

Course: Soup

Serves: 10

Ingredients

• 20 oz. beef top sirloin steak (weigh once bones are removed but reserve bones)
• 1 tbsp. black pepper
• ¹⁄₈ c. flour
• 1 tbsp. olive oil
• 1 tbsp. onion powder
• 1 tbsp. celery flakes
• 1 c. diced carrots
• 1 large potato diced
• 9 c. water
• 4 cubes beef bouillon
• 1 c. canned green beans
• 16 oz. can crushed tomatoes
• 1 c. frozen corn
• 1 c. brown rice

Directions

1. Cut sirloin into small bite-size pieces. Dust the sirloin with flour, pepper, onion powder, and celery flakes. Brown in olive oil and remove from pan.
2. In a large pot, place the steak bones, water, and beef bouillon. Bring to boil and cook until water reaches desired broth-like appearance. Remove steak bones and discard.
3. Add carrots, potato, and rice to broth. Simmer for 30 minutes.
4. Add steak, green beans, tomatoes, and corn to soup. Simmer for one hour.

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