Vegetable Beef Soup

• 1 whole (2 To 3 Lb. Size) Chuck Roast, Cut In Chunks, Fat Discarded
• 2 Tablespoons Olive Oil
• 14-1/2 ounces, weight Canned Stewed Italian Styled Tomatoes
• 14-1/2 ounces, weight Canned Diced Tomatoes With Basil And Garlic (no Salt Added)
• 28 ounces, weight Contadina Crushed Tomatoes With Italian Herbs
• 18-1/2 ounces, weight Progresso Tomato Basil Soup
• 58 ounces, fluid Beef Broth, Low-sodium
• 1 teaspoon Lawry's Seasoned Salt
• 1 Tablespoon Herbes De Provence
• 2 whole Bay Leaves
• 1 teaspoon Oregano, Dried
• 1 teaspoon Parsley, Dried
• 1 teaspoon Freshly Ground Pepper, to taste
• 6 stalks Celery, Chopped
• 5 whole Carrots, Peeled And Chopped
• 2 whole Potatoes, Peeled And Chopped
• 1 whole Onion, Chopped
• 1 whole Zucchini, Chopped
• 1 bag (1 Lb. Bag) Frozen Green Beans
• 1 bag (1 Lb. Bag) Frozen Corn
• 1 bag (1 Lb. Bag) Frozen Peas

1. Brown the chopped chuck roast in olive oil. Add canned tomatoes, soup and broths. Season to taste with all seasonings listed.
2. Cover and simmer for an hour while preparing the fresh vegetables. Slice and cut celery, carrots, potatoes, onion and zucchini and add to the meat. Bring soup to a low boil.
3. Stir in all frozen vegetables and simmer for 2-3 hours or until vegetables are tender but not overcooked. Discard bay leaves and serve! Great with fresh crusty bread.
4. Freezes very well.

olive oil, italian, tomatoes, tomatoes, tomato basil, salt, bay leaves, oregano, parsley, freshly ground pepper, stalks celery, carrots, potatoes, onion, zucchini, green beans

Taken from tastykitchen.com/recipes/soups/vegetable-beef-soup-4/ (may not work)