Homemade Vegetable Beef Soup Recipe

2 1/2 lbs Beef Stew Meat 

4 Talb olive oil 

1/2 Cup Pillsbury Best All Purpose Flour 

1/2 Cup of Chopped Carrots

1/2 Cup of Chopped Celery ( I chop this pretty fine )

1 Medium Chopped Onion

1 Can 14.5 oz of Red Gold Petite Diced Tomatoes – Garlic & Olive Oil

1 Can 14.5 oz of Del Monte Fresh Cut Green Beans

1 Can 15.25 oz of Green Giant Whole Sweet Corn 

1/2 Cup of Uncooked Racconto Ditali Pasta 

48 oz of Swanson Beef Broth 

32 oz of Swanson Vegetable Broth 

3 Talb McCormick Parsley 

3 Talb of McCormick Perfect Pinch Original All Purpose Salt Free Seasoning 

McCormick Meat Tenderizer Season 

McCormick Black Peppercorn Grinder to Taste

Lawry’s Seasoned Salt to Taste   

Shredded cheese of your choice ( I use Mexican Style 4 Cheese Blend )

Use heavy larger dutch oven pan on stove top. Put olive oil in the pan, cut beef stew meat into bit size pieces. Cook beef on medium to low heat. Lightly sprinkle meat tenderizer on the meat as it simmers. Once meat is just about finished cooking add flour to the beef and mix together. Add a about 2 cups of beef broth, mix in onion, celery and carrots. Simmer on low till onions, celery and carrots are softened.  Add all if the balance of the beef and vegetable broth. Add the tomatoes, green been and corn. Add the parsley and perfect pinch seasoning. Add the Black Peppercorn and seasoned salt to taste.  Continue to simmer on low heat for about 1 hr, stir frequently. Now put in 1/2 cup of the uncooked ditali pasta.  Continue to simmer till pasta is cooked.  Ready now to serve in your favorite soup bowl. Garnish with shredded cheese. You can also add a piece of Famous Dave’s corn bread.