Nothing goes together better than meat and potatoes. Get all of your favorite flavors in this hearty soup.

Chuckwagon Beef-Vegetable Soup

Pat beef dry with paper towels. Heat 1 tablespoon oil over medium-high heat in a 3-to-4-quart saucepan or stockpot. Add beef. Cook for 5 to 7 minutes or until beef is browned, stirring occasionally. Transfer meat to a bowl using a slotted spoon.

Heat remaining 1 tablespoon oil in saucepan. Add onions, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until nearly tender, stirring occasionally. Return beef to saucepan. Stir in broth, tomatoes, tomato paste, oregano, salt, thyme, ground pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until beef is tender.

Add potatoes. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add frozen vegetables; simmer 10 minutes more or until vegetables are tender.

Discard bay leaf. Ladle soup into bowls. Garnish with cracked pepper and parsley, if desired. Serve with rolls, if desired.