Scott's Vegetable Beef Soup

Ingredients

• 1 package of stew beef meet
• 1 onion chopped fine
• 2 stalks celery, chopped fine
• 2 carrots, chopped fine
• 2 cloves garlic, minced
• 1 lg can V8 juice or tomato juice or 2 cans of crushed tomatoes
• 1 box reduced sodium beef broth
• 1 box reduced soduim chicken broth
• 1-2 russet potatoes
• bag of frozen mixed vegetables
• 1 can of kidney beans, drained
• Italian seasoning
• Tony Chachere's Creole seasoning

Directions

1. Cut stew meat into bite-sized pieces if necessary
2. Season meat with Creole seasoning and brown off the meat in a large dutch oven or soup pot.
3. Remove the meat and saute the onions, carrots, and celery.
4. Add the garlic for about 1 minute before adding V8 and broths.
5. Return meat to pot, cover and simmer, skimming surface as needed until beef is well cooked
6. Add potatoes, cover and let them simmer until fork tender
7. Skim foam from surface and add frozen vegetables, canned beans, and Italian seasoning (1-2 teaspoons, to taste
8. Continue simmering until vegetables and beans have heated. Skim foam and taste for seasoning.