Dutch Oven Vegetable Beef Soup

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds beef top sirloin , cut into bite-sized pieces
• 3 ribss celery , chopped
• 1 small onion , chopped
• 4 cups water
• 2 cans beef broth , 14 ounce
• 1 can petite diced tomatoes , 14 ounce
• 1 can diced tomatoes , 14 ounce
• 2 potatoes , cut into bite-sized pieces
• 10 babys carrots , chopped
• 2 teaspoons garlic powder
• 2 small bay leaves
• 1 cup frozen corn
• 1 cup frozen green beans
• 2 teaspoons hot pepper sauce , such as Tabasco®

Instructions

1. 1

   Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.

2. 2

   Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.

3. 3

   Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.

4. 4

   Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.