Garden Fresh Vegetable Beef Soup

Ingredients

• 2  bay leaves 
• 4 teaspoons beef bouillon granules 
• 1.5 pounds beef stew meat trimmed
• 32 ounce carton beef stock 
• 15 ounce tomato sauce canned
• 14.5 ounce canned tomatoes canned
• 4  carrots sliced into circles
• 1 cup celery chopped
• 0.5 teaspoon chili powder 
• 3 tablespoons parsley dried
• 2 tablespoons flour all-purpose
• 1.5 cups corn kernels fresh
• 2 cups green beans fresh cut into bite-sized pieces
• 0.5 teaspoon ground pepper black
• 0.5 cup peas sweet
• 4  potatoes cut into large dice
• 1 teaspoon thyme leaves 
• 3 tablespoons vegetable oil 
• 4 cups water hot
• 1  onion diced yellow

Equipment

• pot

Directions

1. Heat vegetable oil in a large stockpot over medium heat.
2. Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
3. Cook beef in hot oil until completely browned, 3 to 5 minutes.
4. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
5. Cook soup at a simmer, stirring periodically, for about 6 hours.