Kim's Veggie Beef Soup

1 1/2 T Olive Oil
1 pound stew beef, lean
3 red potatoes, diced
1 c. small green beans, snapped in half
1 parsnip, peeled and diced
5 carrots, sliced
1 zucchini, sliced
1 yellow crookneck squash, sliced
2 stalks celery, diced
1/2 large sweet onion, diced
1 c. water
4 cans campbells double strength beef broth
1 15 oz can diced tomoatoes
4 -7 sprigs thyme
1/4 c. flour
1 tsp paprika
1/2 tsp smoked paprika
1 tsp fresh cracked pepper
1/2 tsp onion powder
3 cloves minced garlic

Toss flour and paprikas, pepper and onion powder together in large ziploc baggie.
Add meat (trimmed of any fat) and shake to coat.
Spray dutch oven with cooking spray and add olive oil. Heat to med. high. Place meat in pan and braise. Add onions and garlic. Cook until fragrant.
Add remaining ingredients.
Bring to boil
Cover, reduce heat and simmer for 1-2 hours.
Serve with crusty grain bread and green salad.
1 1/2 c. is one serving soup.

Number of Servings: 10

Recipe submitted by SparkPeople user KEEYAHWE.