Chunky Vegetable-Beef Soup

• 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)
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 c. water
• 1 (10 1/2 oz.) can condensed beef bouillon
• 1 (16 oz.) can tomato wedges (undrained)
• 1 Tbsp. cornstarch
• 1/4 tsp. salt
• dash of pepper
• 1/2 tsp. leaf marjoram

1. Trim excess fat from meat; cut into bite size pieces.
2. Place in a 2 to 2 1/2-quart casserole.
3. Sprinkle with browning powder. Microwave (High), uncovered, 4 to 4 1/2 minutes, or until meat is no longer pink.
4. Add carrots, celery, onion, garlic, bay leaf, water and bouillon.
5. Cover with lid.
6. Microwave (High) 7 to 8 minutes, or until mixture boils.
7. Stir, then microwave (Low, 30%) for 30 minutes, or until vegetables are just about tender. Combine cornstarch with some of liquid from tomatoes.
8. Add tomatoes and cornstarch to hot soup, stirring well.
9. Salt and pepper.

lean stew meat, natural meat browning, carrots, celery, onion, clove garlic, bay leaf, water, condensed beef bouillon, tomato wedges, cornstarch, salt, pepper, leaf marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986709 (may not work)