Vegetable Beef Soup
4 to 6 Sevings

2 tablespoons CRISCO Canola Oil
1 to 1-1/2 pounds beef stew meat, cut into 3/4-inch pieces
4 cups water
1 can (28 ounces) diced tomatoes, with juice
1 package (1.35 ounces) onion soup mix
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 bag (16-ounces) frozen vegetables for soup
Salt and pepper to taste

In Dutch oven heat Crisco Canola Oil over medium high heat. Add stew
meat. Cook and stir until meat is browned.
Add water, tomatoes, onion soup mix, pepper, marjoram, thyme and bay
leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add frozen vegetables. Cover and simmer for 20-30 minutes more, or
until vegetables are tender, stirring occasionally. Season with salt
and pepper. Serve.