Chunky Vegetable-Beef Soup
Chunky Vegetable-Beef Soup is an impressive dinner. Made with 1/2 lb. lean stew meat, 1 tsp. natural meat browning and seasoning (if desired), 2 c. sliced carrots (5 to 6 medium), 2 c. sliced celery (3 to 4 stalks) and 1 medium onion, sliced, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Trim excess fat from meat; cut into bite size pieces.
Place in a 2 to 2 1/2-quart casserole.
Sprinkle with browning powder. Microwave (High), uncovered, 4 to 4 1/2 minutes, or until meat is no longer pink.
Add carrots, celery, onion, garlic, bay leaf, water and bouillon.
Cover with lid.
Microwave (High) 7 to 8 minutes, or until mixture boils.
Stir, then microwave (Low, 30%) for 30 minutes, or until vegetables are just about tender. Combine cornstarch with some of liquid from tomatoes.
Add tomatoes and cornstarch to hot soup, stirring well.
Salt and pepper.
π· Perfect Pairings
Complete your meal with these
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