Hearty Beef Vegetable Soup

I also made this this past week. It has a really good flavor. I made it on the stove in a Dutch oven, but I am sure you could do it in a crockpot.

3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef stew meat, cut into 1/2-inch cubes
2 Tbsp. olive oil
1 can (14 1/2 oz) Italian diced tomatoes
1 can (8 oz.) tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
3 garlic cloves, minced
1 tsp. dried oregano
3 c. hot water
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium turnips, peeled and cubed
1 medium zucchini, halved lengthwise and sliced
1 medium green pepper, julienned
1 c. sliced fresh mushrooms
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
2 Tbsp. sugar

In a large, resealable plastic bag, combine the flour, salt and pepper. Add beef, a little at a time and shake to coat.
In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic, and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.