Since my vegetarian years, I have loved nearly all kinds of vegetable soup.
Dutch Oven Beef Vegetable Soup
1 TBSP olive oil
1½ pounds beef
3 ribs celery
4 cups water
3 cups beef broth
3 cups diced tomatoes
2 cups carrots
2 tsp garlic powder
2 bay leaves
1 cup corn, fresh or preserved
1 cup green beans, fresh or preserved
2 tsp hot pepper sauce
Salt, pepper, and herbs you like – to your taste
Chop everything into bite-sized pieces.
Brown beef in oil in a Dutch over over medium-high heat, about 5 minutes. Remove to a plate.
Sauté celery and onion until tender, about 5 minutes.
Return beef to the Dutch oven and add water, broth, tomatoes, potatoes, carrots, garlic powder, and bay leaves.
Cover on the Dutch oven, bring to a boil, then reduce heat and cover. Simmer until thick, about 45 minutes.
Stir in corn, beans, and pepper sauce and simmer until cooked through, about 30 minutes.
Correct the seasoning.
Serve with grated hard cheese floating on top, if you wish.
What can you add? Well, you know: what do you have?