Hearty Hoosier Beef Vegetable Soup

• 2 lbs chuck roast, cubed into 1/2 inch squares
• 2 tablespoons olive oil
• 1 quart Italian cut green beans
• 1 1/2 quarts water
• 1 quart whole canned tomatoes
• 1/2 large onion
• 1 1/2 cups baby carrots, peeled and sliced in 1/4 inch chunks
• 1 1/2 cups frozen corn
• 5 potatoes, peeled and cut in 1/2 inch cubes
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cajun seasoning, to add a little kick

1. Cut up the chuck roast and all the vegetables as directed in the ingredients section. Add the olive oil to a large stock pot and place the chuck cubes in the bottom to brown over medium high heat. When half browned add all the seasonings and onion.
2. Continue stirring and browning about 5 minutes and add the green beans, water, and carrots. Let it come to a slow boil and add all the other vegetables. Add a little more water if necessary to cover all the items well and add about an inch more in the pot depending on how tall it is.
3. Turn down the heat to medium low and continue to simmer for about 45 minutes - stirring occasionally. Enjoy!

chuck roast, olive oil, italian, water, tomatoes, onion, baby carrots, frozen corn, potatoes, salt, ground black pepper, garlic, cajun seasoning

Taken from www.food.com/recipe/hearty-hoosier-beef-vegetable-soup-272393 (may not work)