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Vegetable Beef Soup III

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

This Kitchen Approved Recipe has an average star rating of 3.5 Rate/Review | Read Reviews (3)

Prep Time:
30 Min
Cook Time:
2 Hrs 30 Min
Ready In:
3 Hrs

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Original Recipe Yield 10 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 516 | Total Fat: 30.8g | Cholesterol: 121mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Mar. 2, 2009 by Hol Dol   view full review
This was a good start to how I made my soup. I used Virgin Olive Oil, minced garlic, diced...
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Sep. 3, 2009 by ChristieParker   view full review
Love this soup! I use Clammato tomato juice coctail and it tastes great. Usually end up using...
The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 20, 2009 by annie   view full review
I'm very upset with this. It smelt good and lokked good but it tasted so wierd. Now i know to...

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