Beef & Vegetable Soup

Great Value

½ cup butter

¾ cup carrots, chopped

¾ cup celery, chopped

1-1/2 cups fresh mushrooms, sliced

1 cup onion, chopped

1 cup red bell pepper, chopped

1 (48 oz.) pkg. beef broth

1 lb. beef stew meat, cut into 1-inch pieces

2 medium red potatoes, unpeeled and chopped

1 cup whole kernel corn, thawed if frozen

1-1/2 tsp. salt

1 tsp. dried oregano

½ tsp. black pepper

2 bay leaves

Chop chop chippity chop!

Melt butter in a large saucepot on medium-high heat. Add carrots and celery; saute 5 minutes. Add mushrooms; saute an additional 2 minutes. Add onion and pepper; cook 5 minutes.

I forgot to take pics after this point, but that's possibly because I was distracted by delicious vegetable beauty.

Stir in broth, stew meat, potatoes, corn and seasonings. Bring to boil. Reduce heat to low. Simmer, uncovered, 30 to 40 minutes or until meat is tender when pierced with a fork. Skim surface to remove fat and foam as they form. Remove bay leaves before serving.

My Rating: 4/5 "Nice and flavorful! The meat comes out with a great texture, and the veggie tastes all intermingle in a really pleasant way. It's a titch salty for my taste, but that helps with the robustness of the flavor so it's still pretty damn awesome."