Vegetable Beef Soup

Portion Size: 2 cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds lean stew meat	Trim all visible fat, cut into bite size pieces
1 Teaspoon vegetable oil
4 Medium carrots (2 cups)	Wash, peel and slice
4 large potatoes (4 cups)	Wash, peel and chop
2 Medium onions (1 cup)	Wash, peel and dice
2 Celery stalks (1 cup)	Wash, trim and dice
2 Tablespoons parsley flakes
2 (16 ounce) cans low sodium tomatoes
2 ounces low sodium beef bouillon
1 Teaspoon salt
1/4 Teaspoon pepper

For gluten free (GF): Use GF beef bouillon. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Peel and cut carrots and potatoes into large cubes.
2	Coarsely chop onions, celery, and canned tomatoes.
3	In a large soup pot heat oil.
4	Add stew meat and brown.
5	Drain excess fat.
6	Add carrots, potatoes, onions, celery, parsley, tomatoes, beef bouillon salt and pepper.
7	Add 8 cups water.
8	Bring to boil.
9	Reduce heat and simmer for 2 to 3 hours.	Cook until internal temperature reaches 165 F degrees for 15 seconds

To make this recipe gluten free: Use GF bouillon. Always check all ingredients to be sure they are gluten free.

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