VEGETABLE BEEF SOUP III

Vegetable Beef Soup III image

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

Provided by Kristin

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 3h

Yield 10

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1081.3 mg, Sugar 3.3 g