Clair'S French Vegetable Beef Soup

• 3 lb. stew meat, cut in 1/2-inch cubes
• 1/4 c. salad oil
• 1 (10 1/2 oz.) can condensed onion soup
• 3 cloves minced garlic
• 1 (6 oz.) can tomato paste
• 3 c. water
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 8 carrots, sliced
• 2 c. sliced celery
• 1 can wax beans (16 oz.), undrained
• 1 can kidney beans (16 1/2 oz.), undrained
• 1 Tbsp. basil

1. In 5-quart Dutch oven, brown meat in salad oil on medium-high heat, turning frequently.
2. Stir in undiluted onion soup, garlic, tomato paste, water, basil, salt and pepper.
3. Cover and bring to a boil.
4. Reduce to lowest heat and simmer 2 hours.
5. Add vegetables and simmer for 2 hours.
6. Makes 8 to 10 servings.

stew meat, salad oil, condensed onion soup, garlic, tomato paste, water, salt, pepper, carrots, celery, wax beans, kidney beans, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397282 (may not work)