Vegetable Beef Soup III

Beef stew meat is slowly simmered with tomato-vegetable juice cocktail, onion, chili powder and Worcestershire and then potatoes, carrots and celery are added at the end and cooked until just tender.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 516 Calories

Ingredients

• 1 tablespoon salt
• ½ cup chopped onion
• 1 cup chopped celery
• 6 cups water
• 4 potatoes, peeled and cubed
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon chili powder
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 3 pounds cubed beef stew meat
• 1 tablespoon lard
• 4 carrots, cut into 2 inch pieces
• 2 cubes beef bouillon, crumbled

Recipe Instructions

Step 1

In a large pot over medium heat, melt lard. Cook beef in fat until brown on all sides; drain. Pour in water and tomato-vegetable juice cocktail. Stir in onion, Worcestershire, chili powder, salt and bouillon. Bring to a boil, then reduce heat, cover and simmer 2 hours.

Step 2

Stir in carrots, celery and potatoes and cook 20 to 40 minutes more, until vegetables have reached the desired tenderness.