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Vegetable Beef Soup III

Vegetable Beef Soup III

  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
Kristin

Kristin

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

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1081 mg
  • 43%

Based on a 2,000 calorie diet

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

Hol Dol
19

Hol Dol

3/2/2009

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!

ChristieParker
11

ChristieParker

9/3/2009

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.

annie
9

annie

11/20/2009

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.

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