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Vegetable Beef Soup
Ingredients
- 2 Tablespoons olive oil
- 2 pounds top round steak, cut into 1-inch cubes
- 2 Tablespoons olive oil
- 1 rib celery, sliced
- 1/2 onion, chopped
- 4 ounces green beans, cut into 1-inch pieces
- 5 cups water
- 1/4 head cabbage, chopped
- 4 ounces chopped fresh spinach
- 1 can diced tomatoes, undrained
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Heat 2 Tablespoons of the oil in a large nonstick pot over medium-high heat.
- Brown the steak for 5 minutes, stirring to get an even brown on all sides.
- Remove steak from pot.
- Heat remaining 2 Tablespoons of oil in the same pot over medium heat.
- Add celery, onion and beans and saute for 10 minutes.
- Add steak, water, cabbage, spinach, tomatoes and spices.
- Bring to a boil over high heat.
- Reduce heat to low and simmer covered for 90 minutes.
