Easy beef soup

Beef soup is warm, nutritious and great for a cold day. You can make beef soup with just a few ingredients. Most of the ingredients you need for this soup you probably already have on hand. To make beef soup you will need the following ingredients:

Beef(whatever kind you have or whatever cut you like. You can probably use ground beef in a pinch)
Beef bullion(I used powdered that I got from Dollar Tree. You can use cubes or beef broth instead)
An onion
Frozen mixed veggies(You can use fresh veggies but you will have to extend the cook time)
2 cans diced potatoes( I bought from Walmart for $0.88 each or you can use frozen potatoes instead)
Garlic powder
Pepper
2 tsp oil

Directions: Add oil to large pot or Dutch oven and heat on medium heat. Add beef and brown on both sides about 6-8mins. While meat is cooking, chop up onion. Once meat is browned on both sides, remove from pot and set aside. Note: meat will not be fully cooked, but will finish cooking after all ingredients are added. Add onion to pot and saute about 5mins. Add meat back to pot with onions and brown a few more mins. Meanwhile mix powdered beef bullion or cubes to 4c water according to pkg directions and pour into pot over the meat and onions. Stir. Add 2c frozen veggies to pot. Add the canned potatoes(or frozen) to pot. Stir. Sprinkle some garlic powder and pepper to taste. I chose not to add salt as the beef bullion has salt and I did not want it too salty, but you can add salt to taste if you wish. Cover with a lid and simmer on low for 1hr. Note: the broth of the soup will be lighter if using powdered beef bullion. Using beef bullion cubes usually adds more color and the use of beef broth creates the darkest color. Serve alone or with bread and butter or rolls. Enjoy!

Note: I wanted to keep this soup easy and simple, using ingredients most have on hand. I had all the ingredients shown on hand except for the canned potatoes. However, you can use fresh veggies, such as potatoes and carrots, but you will need to increase the cook time by about 1hr or until the veggies are soft. Cook time may also vary based on how thick the pieces of beef are so that its cooked through and no longer red or pink inside. For bigger or thicker cuts of meat also increase cook time by 1hr. If using both fresh veggies and thick cuts of beef total cook time should be about 2hrs simmering on low heat.