Ahhhhmazing

I have never been a fan of beef vegetable soups until I went to Jamaica on my honeymoon. Actually, I wasn't a fan of a lot of things until then. Thanks to Jamaica I now love stir fry, Japanese steakhouses, pineapple, and Thai food. (kind of random, I know). I found this recipe in my favorite BHG cook book. I marked back in July as one I wanted to try. Well, with school starting back up I wanted something easy for dinner for the week. I made this Sunday night and now have it for the rest of the week. It is so, so, so good. M and I both LOVE it. Not quite Jamaica, but certainly delicious. It is perfect for this cold weather we've been having.

Vegetable-Beef Soup
Prep: 25 minutes Cook: 85 minutes Low Fat



Ingredients

1-1/2 pounds boneless beef chuck roast, cubed, or beef stew meat
1 tablespoon cooking oil
4 14-ounce cans beef broth
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
2 bay leaves
2 cups chopped, peeled tomato or one 14 1/2-ounce can diced tomatoes, undrained (omitted)
1 10-ounce package frozen whole kernel corn
1-1/2 cups cubed, peeled potatoes
1 cup frozen cut green beans
1 cup sliced carrot
1 cup sliced celery
1/2 cup chopped onion

Directions

1. In a 6- to 8-quart Dutch oven (I used a large stock pot) brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven. Stir in beef broth, oregano, marjoram, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Discard bay leaves. If necessary, skim fat .

2. Stir in tomato, corn, potato, green beans, carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until vegetables are tender. (I forgot mine was on the stove and let it simmer for about 90 min...oops!)

3. Makes 8 servings ( about 12 cups)

Nutritional Info: 235 Cal, 7 g total fat (2g saturated), 40 mg chol. 921 mg sodium, 20 g carbs, 3 g fiber, 24 g protein.