Hearty Beef and Vegetable Soup

tasteofhome.com

Brenda D

2 to 4 tablespoons canola oil

4 pounds beef stew meat

8 medium onions (2-¼ pounds), halved and thinly sliced

12 cups water

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) tomato sauce

1-⅓ cups Worcestershire sauce

½ cup beef bouillon granules

12 medium red potatoes (about 3-½ pounds), cubed

½ large head cabbage, chopped

1 pound carrots, thinly sliced

6 celery ribs, thinly sliced (3 cups)

3 cups (about 15 ounces) frozen corn

3 cups (about 12 ounces) frozen peas

3 cups (about 12 ounces) frozen cut green beans

1-½ cups (about 15 ounces) frozen lima beans

1 bay leaf

3 teaspoons dried marjoram

3 teaspoons dried thyme

1 teaspoon salt

1 teaspoon pepper

1-½ cups (6 ounces) frozen sliced okra

Directions at tasteofhome.com

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