Beef Vegetable Soup

• 2 (14 ounce) cans beef broth
• 1 (14 ounce) can Italian stewed tomatoes
• 1 lb beef, cut into small cubes
• 1 bakers potatoes or 1 russet potato, peeled and cut into small cubes
• 14 onion, chopped
• 2 slices jalapenos (optional)
• 1 (14 ounce) can whole kernel corn, drained
• 1 (14 ounce) can sweet peas, drained
• 7 -14 ounces canned green beans, drained (or fresh, if you prefer, but they don't tend to be as tender)
• italian seasoning
• salt and pepper

1. Saute chopped onions and jalapenos in olive oil in a saucepan.
2. Add cubes of beef.
3. Cook to desired tenderness (I like to leave some pink in the center, since the beef will continue to cook in the soup).
4. Add beef broth, Italian tomatoes, and Italian seasoning.
5. Bring to a boil.
6. Add potatoes.
7. Boil until softened (10-20 minutes, depending on size of cubes).
8. Add corn, peas, and green beans.
9. Turn off heat and allow to cool, or just enjoy!

beef broth, italian stewed tomatoes, beef, bakers potatoes, onion, jalapenos, whole kernel corn, sweet peas, green beans, italian seasoning, salt

Taken from www.food.com/recipe/beef-vegetable-soup-289575 (may not work)