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Beef Vegetable Soup

I grab my gumbo pot to make this recipe. When I make it, I double it. *Also, add the vegetables you like or your family likes.
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Ingredients

  • 2 tbsp olive oil
  • 1 lb cubed lean stew meat
  • 1 bottle vegetable juice like V-8
  • 2 pkg 12 oz. package of frozen seasoning blend (such as Pictsweet)
  • 2 garlic cloves
  • 2 cartons 32 oz. cartons of beef broth (I like Trader Joe’s beef bone broth for a rich flavor)
  • 2 cans 14.5 oz. cans petite diced tomatoes (I like a little spice andused fire-roasted tomatoes
  • 1 pkg package frozen cut corn
  • 1 pkg package frozen cut okra*
  • 1 pkg package of frozen baby lima beans
  • 1 pkg package of frozen black-eyed peas*
  • 2 beef bouillon cubes or ½ jar better than bouillon.
  • 2 tsp black pepper (or to taste)
  • 2 tsp dried thyme (or to taste)
  • 2 tsp Greek seasoning
  • 1 tsp red pepper
  • 2 tsp onion and garlic powder

Instructions

  • Heat oil over medium-high in a large skillet (I use myhexclad). Add stew meat, seasoning blend, and garlic, and cook, stirring often,until beef is browned and the seasoning blend is tender, about 8 to 10 minutes.Transfer to a large stew pot.
  • Add in vegetable juice, beef broth, tomatoes, corn, okra, lima beans, green beans, black-eyed peas, and seasonings, and bring mixture to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until vegetables are tender, about 35-40 minutes.
  • Taste and adjust the seasonings to your taste. I like it a little spicy and adapt accordingly.