Recipe 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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cubed beef stew meat
1 (11.5 ounce) can
tomato-vegetable juice cocktail
beef bouillon, crumbled
carrots, cut into 2 inch pieces
potatoes, peeled and cubed
This was a good start to how I made my soup. I used Virgin Olive Oil, minced garlic, diced celery & onion to my pan first, browned, then added the beef to brown. I also add bay leaf and basil to my soup. Turned out great. Ate some and froze the rest!
Love this soup! I use Clammato tomato juice coctail and it tastes great. Usually end up using 3 cups tomato juice and 4 cups water. Also add cans of green beans, corn, and diced tomatoes at the end.
I'm very upset with this. It smelt good and lokked good but it tasted so wierd. Now i know to never use a cocktal tomato juice.
Sauté of celery, onion, and 1 tsp minced garlic in olive oil before adding beef to brown. Added bay leaf. Used 4 cups beef broth and 2 cups water. Near finish added green beans, corn, peas and 14.5 oz can fire roasted tomatoes.
This was very tasty. I didn't have any vegetable juice so I used tomato sauce and beef broth. I had to add a lot of extra seasoning but that okay. Brought this to Sunday dinner after church and everyone liked it :)
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Beef Soup III
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 516
** Calories from Fat: 277
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