Beef Vegetable Soup

1-1/2  lb.		lean beef
1  tablespoon		Canola Oil
1  cup		onion
1/2  cup		celery
1/2  cup		carrots
1-1/2  lb.		small red potatoes
2-1/2  cups		water
2		cloves garlics
4  ounces		Campbell's Tomato Soup
1/4  teaspoon		Cayenne Chili Pepper - Dried, Ground

Tip: Click on the ingredient links to learn the nutritional information for all the Beef Vegetable Soup ingredients. The serving size for any ingredient in Beef Vegetable Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut meat into 1 inch cubes and chop up the vegetables having it all done before you begin. I personally like a very lean sirloin roast.

Brown the meat then toss in onions browning a bit, then the rest of the veggies letting them brown some. By browning the vegetables along with the meat it makes the soup taste as if it's been cooking on the stove for hours.

Add just enough water to cover then let simmer for about an hour to an hour and half. Salt to taste and add the amount of cayenne pepper, using more or less according to how much heat you want.

Stir in the undiluted 1/2 can Campbell's Tomato Soup when vegetables are tender. Bring once again to a boil then turn off the stove.

This soup freezes very well.