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Sherry's Veggie Beef Soup

Kraft Memeber Recipe
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Makes: 4-5 servings Total Time: 1 hr 15 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 lb stew meat, cut into cubes
  • 1/4 cup flour
  • 1 tsp. each salt and pepper
  • 1 Tbsp. canola oil
  • 3 cans (10-1/2 oz. each) fat-free beef broth
  • 1 Tbsp. Italian seasonings
  • 5 oz. (1/2 of a 10 oz. bag) frozen baby onions
  • 1/4 lb. fresh sliced mushrooms
  • 1 bag (10 oz.) frozen carrot slices
  • 1 bag (10 oz.) frozen zucchini
  • 1 large potato, diced
  • 1 small bag frozen peas
  • 1/4 cup barley
  • 1 can (8-1/2 oz.) diced tomatoes
make it
In large Ziploc bag, place stew meat, flour, salt and pepper. Shake.

In large cooking pot, add oil. Shake off excess flour from meat, add to pan. Cook over medium heat until fully browned.

Add beef broth, seasonings, frozen onions, and all other veggies. Add barley and tomatoes. Bring to a boil, cover, simmer for 30 minutes. Check to see if barley is tender, if not, cook for another 20 minutes.
Notes
This is a very warming hearty easy to make soup. I serve it with biscuits.
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