Things You’ll Need:
- 2 28oz cans of diced tomatoes
- pound of chopped stew beef
- bag of frozen mixed vegetables
- 3 red potatoes (diced)
- 1 cup yellow onion (diced)
- 1 cup celery (chopped)
- black pepper
Step1 On the stove top, brown the stew meat in a large skillet with the diced yellow onions and chopped celery. Season with salt and pepper.
Step2 On a separate stove top burner, in a large pot, heat (low) the two 28 ounce cans of diced tomatoes and the frozen mixed vegetables. Leave the lid on the pot top keep the mixture moist. Add salt and pepper.
Step3 Peel the red potatoes and dice into medium sized cubes. Add the potatoes to the large kitchen pot. Add even more salt and pepper.
Step4 Once the stew beef, onions, and celery are done cooking add them to the large kitchen pot.
Step5 Let vegetable and beef soup simmer for several hours until the potatoes have softened, stirring occasionally.
Step6 Let soup cool in the large pot for 15 minutes after turning off the stove top before serving. This soup will be very hot, so be careful and let everyone who is eating it know about the hot temperature to prevent burn injuries.