Vegetable Beef Soup III Recipe

Vegetable Beef Soup III Recipe

  • 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
  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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