Vegetable Beef Soup III

SUBMITTED BY: Kristin

"This is a great winter warmer and the meat turns out so tender that it practically melts in your mouth!"

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PREP TIME	30 Min
COOK TIME	2 Hrs 30 Min
READY IN	3 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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

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Nutritional Information

Vegetable Beef Soup III

Servings Per Recipe: 10

Amount Per Serving

Calories: 518