Recipe: Vegetable Beef Soup (using vegetable juice and mixed vegetables)

VEGETABLE BEEF SOUP
"Nothing beats this meaty soup on a cold winter night."



2 tablespoons Mazola Corn Oil
1 1/2 pounds boneless chuck, cut into 1/2-inch cubes
1 small onion, chopped
3 cups vegetable juice
1 (14.5 ounces) can diced tomatoes, undrained
4 cups water
2 cups frozen mixed vegetables
1/2 cup finely chopped celery
1 teaspoon Spice Islands Oregano
1 Spice Islands Bay Leaves
1 teaspoon salt
1/2 teaspoon Spice Islands Pepper, Black Fine Grind

Heat oil in large pot over medium-high heat. Add beef and onion; cook 3 minutes or until beef is browned and onion is tender.

Add vegetable juice, tomatoes, water, mixed vegetables, celery, oregano, bay leaf, salt and black pepper.

Bring to a boil; reduce heat and simmer, uncovered, 45 minutes or until meat and vegetables are tender.

Makes 6 servings
Source: Spice Islands, ACH Food Companies, Inc.