Beefy Vegetable Soup...

1 1/2 lbs. lean beef stew meat
1 tbsp. canola oil
2 14 1/2oz. cans reduced-sodium beef broth
1 1/2 cups water
2 tbsp. reduced-sodium soy sauce
3 medium potatoes, cubed
3 medium carrots, cubed
3 celery ribs, chopped
2 tbsp. Worcestershire sauce
2 tbsp. steak sauce
1 tbsp. garlic powder
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. ground nutmeg
1/8 tsp. pepper
2 cups corn
1 3/4 cups frozen cut green beans

In a large kettle or Dutch oven, brown beef over medium heat in oil. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for one hour.

Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until the vegetables are just tender.

Add corn and green beans. Bring to a boil; cover and simmer for 5 to 10 minutes or until vegatables are tender.