Vegetable Beef Soup III recipe

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Ingredients

1 tablespoon lard
3 pounds cubed beef stew meat
6 cups water
1 (11.5 ounce) can tomato-vegetable juice cocktail
½ cup chopped onion
1 tablespoon Worcestershire sauce
¼ 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

Nutrition Info

515.7 calories
carbohydrate: 20.4 g
cholesterol: 121 mg
fat: 30.8 g
fiber: 2.7 g
protein: 37.4 g
saturatedFat: 12.2 g
servingSize: -
sodium: 1081.3 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

10 servings

Recipe Note

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

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