Beef Vegetable Soup

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Southern Living


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1 1/2 pounds beef stew meat

1 tablespoon olive oil

1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)

1 (15-oz.) can tomato sauce

1 (14.5-oz.) can diced Italian-style tomatoes

1 medium-size baking potato, peeled and diced

1 celery rib, chopped

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup ketchup

1 extra-large chicken bouillon cube

1/2 teaspoon pepper

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