Old Fashioned Vegetable Beef Soup
1 lb. stewing beef cut into ½ inch pieces
1 onion , chopped
3 celery ribs, diced
3 medium carrots, cut on diagonal
2 potatoes ( peeled if you like), diced
1 cup frozen corn
1 cup frozen peas
1 28 ounce tin of diced tomatoes
8 cups beef broth
2 small bay leaves
2 tsp. garlic powder
2 tbsp. olive oil ( or any cooking oil)
2 tsp. hot pepper sauce
In a large pot or Dutch oven, sauté the beef in 1 tbsp. oil on medium-high heat until all sides are brown (you may want to do this in batches). Set aside on a plate.
In the same pot, sauté celery and onion in remaining 1 tbsp. oil until onion is golden (about 10 minutes).
Return browned beef to the pot along with 8 cups of the broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil. Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.