Easy Beef Vegetable Soup

Ingredients

• 2 tablespoons vegetable oil (to brown beef stew tips in skillet)
• 1-2 lbs of beef stew tips: depending on preference amount of meat*
• 2 quarts cold water
• 2 quarts of beef broth
• 1 (28-ounce) can diced tomatoes
• 1 1/2 cups chopped onion
• 3 tablespoons dried parsley
• 1 tablespoon dried Italian seasoning
• 1 tablespoon House Seasoning, recipe follows below
• 1 tablespoon seasoned salt, plus extra for seasoning
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 bay leaves
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 1 cup sliced green beans, fresh or frozen
• 1 cup bell pepper
• 1 cup frozen green peas
• 1 cup cut fresh tomatoes
• 1 cup corn kernels, fresh or canned
• 1 cup diced potatoes
• 1 cup of dry barley 

Directions

Heat the oil in a large skillet over medium heat. Season your beef tips with salt & pepper (to your preference). Place the beef stew tips in the skillet and cook until browned on both sides, about 5 minutes.  Place the beef stew tips in a large stockpot. 

Add the water, tomatoes, onions, dried parsley, beef broth, dried Italian seasoning, House Seasoning, seasoned salt, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. Add the remaining vegetables and the barley and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 1 hour. Just before serving, season with salt and pepper.

House Seasoning:

• 2 tablespoons of salt
• 1/4 cup black pepper
• 1/4 cup garlic powder