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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!"
PREP TIME  30 Min
COOK TIME  2 Hrs 30 Min
READY IN  3 Hrs
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

  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.
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 518

  • Total Fat: 30.8g
  • Cholesterol: 121mg
  • Sodium: 1087mg
  • Total Carbs: 20.9g
  •     Dietary Fiber: 2.6g
  • Protein: 37.3g

VIEW DETAILED NUTRITION

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