Vegetable Beef Soup III Recipe - Allrecipes.com
Vegetable Beef Soup III Recipe
  • READY IN 3 hr

Vegetable Beef Soup III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 30 mins
  • READY IN

    3 hrs

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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Reviews More Reviews

Mar 02, 2009

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!

 
Sep 03, 2009

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.

 

7 Ratings

Nov 20, 2009

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.

 
Nov 25, 2013

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 :)

 

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 37.4 g
  • 75%
  • Sodium
  • 1081 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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