Lunch: Hearty Beef Vegetable Soup Recipe

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons olive oil
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 teaspoon dried oregano
3 cups water
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium turnips, peeled and cubed
1 medium zucchini, halved lengthwise and sliced
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 tablespoons sugar

Instructions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

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