Heat oil in a Dutch oven over medium-high. Add stew meat, vegetable blend, and garlic, and cook, stirring often, until meat is browned and seasoning blend is tender, about 8 to 10 minutes.
Stir in beef stock, tomatoes, corn, okra, lima beans, green beans, Creole seasoning, salt, pepper, and thyme, and bring mixture to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes.
Stir in pasta and cook, stirring occasionally, until pasta is tender, 10 to 12 minutes. Top each serving with 1 to 2 tsp. basil pesto, if desired.
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March 07, 2021 at 02:30AM
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Recipe: Chef Kevin Belton's Beef and Freezer Veggie Soup - WWLTV.com
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