Beef And Garden Vegetable Soup

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into bite-size pieces
• 1 large onion, chopped
• 2 bay leaves
• 3 carrots, diced
• 4 small red potatoes, diced
• 2 quarts beef stock
• 1/2 pound fresh green beans, cut into 1-inch pieces
• 3 ears fresh corn, kernels cut from cob
• 1/2 cup frozen petite peas
• 1 zucchini, diced
• 1/2 head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 teaspoon Italian seasoning blend
• 1/4 teaspoon garlic powder
• salt and ground black pepper to taste
• 1/3 cup uncooked orzo pasta

1. Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.
2. Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.
3. Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.

olive oil, beef stew meat, onion, bay leaves, carrots, red potatoes, beef stock, green beans, corn, frozen petite peas, zucchini, cabbage, tomatoes, italian seasoning blend, garlic, salt, orzo pasta

Taken from www.allrecipes.com/recipe/214996/beef-and-garden-vegetable-soup/ (may not work)