Vegetable Beef Soup

1/2 lb beef (shoulder steak)
1 T olive oil
1 large vidalia onion (1.75 cups chopped)
1/2 lb carrots (chopped-2 cups)
1/2 lb snap beans (cut to 1/2" pieces-about 2 cups)
1/2 lb turnip (peeled and cut to 1/2"cubes)
1/2 lb celery (chopped including tops - about 2.5 cups)
3 medium red potatoes (2 cups cubed)
1 14.5 oz can diced tomatoes
1 15oz can red kidney beans
1 qt beef broth
1 qt tap water
1/4 t white pepper

Refrigerate leftovers. Tastes even better the next day!

Brown beef in olive oil. Add chopped onion. Cook until onion is translucent. Add vegetables, broth, water and pepper. Simmer minimum of 1 hour, up to 4 hours. Add more water if too thin.

Serving Size: 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETSYWILLIAMS4.