Beefy Vegetable Soup - cooking recipe

Ingredients

1 1/2 lbs lean stewing beef
1 tablespoon canola oil
2 (14 1/2 ounce) cans reduced-sodium beef broth
1 1/2 cups water
2 tablespoons reduced sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or 2 cups frozen corn
1 3/4 cups frozen cut green beans

Preparation

In a large kettle or Dutch oven, brown beef over medium heat in oil.
Add the broth, water and soy sauce.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
Add corn and beans.
Bring to a boil.
Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.