Dutch Oven Vegetable Beef Soup

This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in a Dutch oven!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 215 Calories

Ingredients

• 4 cups water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 teaspoons garlic powder
• 2 (14 ounce) cans beef broth
• 1 cup frozen green beans
• 1 cup frozen corn
• 2 teaspoons hot pepper sauce (such as Tabasco®)
• 1 (14 ounce) can diced tomatoes
• 3 ribs celery, chopped
• 1 (14 ounce) can petite diced tomatoes
• 2 small bay leaves
• 10 baby carrots, chopped
• 1 ½ pounds beef top sirloin, cut into bite-sized pieces
• 2 potatoes, cut into bite-sized pieces

Recipe Instructions

Step 1

Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.

Step 2

Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.

Step 3

Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.

Step 4

Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.