Vegetable Beef Soup III Recipe

Ingredients
<br>- 1 tablespoon lard
<br>- 3 pounds cubed beef stew meat
<br>- 6 cups water
<br>- 1 (11.5 ounce) can tomato-vegetable juice cocktail
<br>- 1/2 cup chopped onion
<br>- 1 tablespoon Worcestershire sauce
<br>- 1/4 teaspoon chili powder
<br>- 1 tablespoon salt
<br>- 2 cubes beef bouillon, crumbled
<br>- 4 carrots, cut into 2 inch pieces
<br>- 1 cup chopped celery
<br>- 4 potatoes, peeled and cubed
<br><p></p>Directions
<br>step 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.
<br>step 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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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
step 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.
step 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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