Garden Fresh Vegetable Soup

• 3 tablespoons olive oil
• 2 tablespoons flour
• 1 12 lbs stew meat
• 32 ounces beef stock
• 3 cups hot water
• 2 cups green beans
• 2 cups tomato sauce (1 can)
• 1 34 cups stewed tomatoes or 1 (14 1/2 ounce) can stewed tomatoes
• 4 carrots, sliced
• 4 potatoes, diced
• 1 12 cups corn
• 1 cup chopped celery
• 1 onion, diced
• 12 cup sweet peas
• 4 tablespoons beef bouillon
• 3 tablespoons parsley
• 2 bay leaves
• 1 teaspoon thyme
• 12 teaspoon chili powder
• 12 teaspoon pepper

1. Dredge beef in flour and brown in oil in stock pot.
2. When browned add beef stock, water, vegetables, bouillon,and herbs.
3. Cover and simmer for 6 hours.
4. Can be done in pressure cooker in 1hour.

olive oil, flour, stew meat, beef stock, water, green beans, tomato sauce, tomatoes, carrots, potatoes, corn, celery, onion, sweet peas, beef bouillon, parsley, bay leaves, thyme, chili powder, pepper

Taken from www.food.com/recipe/garden-fresh-vegetable-soup-520684 (may not work)