1lbboneless beef, cut into cubes (I used thin flank steaks and cut them into cubes)
1tbspOlive oil
4cupsLow Sodium Beef Broth
1 14ozcan Tomato Sauce(can sub for diced tomatoes, undrained)
2cupsfrozen mixed vegetables
2cupsdiced potatoes
1/2tspsalt
1/2tsppepper
1bay leaf
1tspgarlic powder
1tsporegano
Instructions
In a large stock pot or dutch oven, heat oil over medium heat. Add in cubed beef and cook until browned. Drain excess fat.
Lower heat and add in beef broth, tomato sauce, vegetables and seasonings. Combine well.
Bring soup to a boil, then reduce heat and let soup simmer covered until vegetables are cooked through, about 30 minutes.
Notes
***Recipe can be adapted for a slow cooker. Follow the first step of browning the beef, then add beef and ingredients to the pot of a slow cooker. Cover and cook on low for 7-8 hours.Adapted from Better Homes and Garden Cookbook