Freezer Beef Vegetable Soup | Extension | West Virginia University

Ingredients

• 2 tablespoons olive oil
• 2 onions, diced
• 2 12-ounce bags frozen peas and carrots
• 12-ounce bag frozen baby lima beans
• 12-ounce bag frozen corn
• 3 pounds of stew meat (or a pot roast that has been cut into 1-1/2-inch cubes)
• 10 cups low-sodium beef broth
• Salt and pepper to taste