Gee's Beef Vegetable Soup

Beef Vegetable Soup

• 2 tablespoons vegetable oil (if using chuck roast)
• 2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
• 2 cans of Beef Broth
• 1 (28-ounce) can diced tomatoes
• 1 1/2 cups chopped red onion
• 3 tablespoons dried parsley
• 1 tablespoon dried Italian seasoning
• 1 tablespoon seasoned salt, plus extra for seasoning
• 2 tablespoons Worcestershire sauce
• 1 teaspoon of onion powder
• 1 teaspoon garlic powder
• 1 tablespoon of instant coffee
• 1/2 teaspoon black pepper, plus extra for seasoning
• 2 bay leaves
• 1 cup thinly sliced carrots
• 1 cup diced celery
• 1 bag green beans
• 1 bag corn kernels
• 1 cup diced potatoes

Brown meat in oil with black pepper, garlic powder, onion powder and seasoned salt until done. Add the rest of the ingredients to the pot and bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.