VEGETABLE BEEF SOUP
2 tbsp olive oil 4 slices of bacon 1 1/2 lbs beef stew meat 1 small yellow onion 3 cloves garlic 6 – 7 cups beef broth 2 cans diced tomatoes 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 ½ tsp Italian seasoning 2 bay leaves 3 cups cubed yellow potatoes 3 cups frozen mixed vegetables
Cook the bacon
Heat 1 tablespoon olive oil in a large pot or dutch oven over medium high heat. Once hot, cook the bacon 5 – 7 minutes.
Cook the beef
Add the meat to the pan in batches so that it fits in a single layer without overlapping. Cook 3 – 4 minutes and then flip and cook for 3 – 4 minutes more.
Cook the onions
Add the onion to the pot and cook for 3 – 4 minutes, until softened. Add the garlic and cook for 1 minute more.
Pour in broth
Add the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning and bay leaves to the pot.
Bring the pot to a boil, turn the heat to medium low, cover and simmer for 60 minutes.
Add the potatoes
Stir in the potatoes and cook for 20 – 25 minutes more. The potatoes and beef should be tender and cooked through.
Add the frozen vegetables
Stir in the frozen vegetables and cook for 3 – 5 minutes, until heated through.
Stir in half the bacon. Discard bay leaf and serve warm, topped with the remaining bacon.
"So satisfying! Love the crunchy bacon on top!"