Beef Tortellini Vegetable Soup

I love this soup. It freezes really well. I usually double it and put in single serving containers in the freezer. It is great for lunch.

I modified this recipe from one I found in Taste of Home.

Ingredients

• 1 pound beef chuck cut into 1 inch cubes
• 5 green onions chopped (you can use white onions - this is too much onion for me)
• 2 celery ribs chopped 1/2 pieces
• 3 tbs veg oil (divided)
• 2 cans (14 1/2 oz) beef broth
• 1 cup corn frozen or fresh
• 1 cup carrots (cut into 1/2 inch pieces)
• 1 cup green beans
• 1 cup diced uncooked potatoes (don't put in potatoes if you will be freezing the soup - they get mushy and don't taste too good)
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 cans (14 1/2 oz) small diced tomatoes (undrained)
• 2 cups dried cheese tortellini

Instructions

1. In a big soup pot heat 2 tbs oil and brown beef.
2. Remove beef and juices from pot and and put aside.
3. Add onions, celery and 1 tbs oil to pot and saute for 8 min.
4. Add the broth, corn, carrots, beans, potatoes, basil, and thyme.
5. Bring to boil.
6. Reduce heat, cover and simmer until carrots and potatoes are tender (about 15 min).
7. Add tomatoes, beef and tortellini.
8. Simmer covered for about 15 min until tortellini are tender

Eat and enjoy or freeze for later.