Ingredients

ngredients
1-2 lbs. cut-up beef pieces such as stew beef (or ground beef)
1-2 tbls. olive oil
1 large onion, chopped
2 celery stalks, chopped/diced
1 - 14.5 oz. can petite diced tomatoes
1 - 14.5 oz. can tomato sauce
4 cups beef stock or beef bone broth
2-3 Yukon Gold or Red potatoes, peeled, chopped/diced
3 large carrots, chopped/diced
1-2 cups green beans
1-2 cups corn kernels
1-2 tsp. Italian seasoning
1 tsp. Garlic salt
1-2 tsp. Course-Ground Black Pepper (or to taste)
other veggies could be butter beans and garden peas

Instructions

Add olive oil to stock pot and saute' beef until browned; add onions, celery, and seasonings, continue to cook until vegetables are soft.

Stir in tomatoes, tomato sauce and beef stock or beef bone broth; bring to a boil. Reduce heat and let simmer approx. 1-2 hours (30 minutes if using ground beef) until beef is tender, stirring from time to time.

Add potatoes and carrots and return to a boil; reduce heat and simmer approx. 30 minutes. Stir in frozen green beans and corn; continue cooking until all vegetables are tender and heated through.

For slow cooker or crock pot - brown stew beef or ground beef, then mix it and all other ingredients in slow cooker or crock pot (sprayed with cooking spray - omit olive oil). Cook on low 8-10 hours or until done.

Pressure Canning - This soup cans up very well. Brown the beef, then add all other ingredients, uncooked, to the beef, stirring together. In a large stock pot, bring to a simmer, then use a slotted spoon to fills jars 1/2 way with the solids, then a ladle to add the liquid which will insure you have 1/2 solids to 1/2 liquid (the soup will "cook" in the pressure canner). Process pint jars 75 minutes and quart jars 90 minutes at 11 lbs. pressure.

Jars are shelf-stable up to one year in your pantry.

PRESSURE CANNER