SEARCH
More 4 Photos

Vegetable Beef Soup III Recipe

Recipe by: 106a802496d678ba

"This is a great winter warmer and the meat turns out so tender that it practically melts in your mouth!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook2 h 30 m
  • Ready In3 h
  • 1In 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.
  • 2Stir in carrots, celery and potatoes and cook 20 to 40 minutes more, until vegetables have reached the desired tenderness.
Ingredients
  • 10 servings
  • 516 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    516
    26%
  • Fat:
    30.8
    47%
  • Carbs:
    20.4
    7%
  • Protein:
    37.4
    75%
  • Cholesterol:
    121
    40%

Based on a 2,000 calorie diet

4 Photos in the recipe
view all photos
You maybe like