Vegetable Beef Soup III

Vegetable Beef Soup III

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
Kristin
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 10 servings

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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 (4)

Rate This Recipe
Hol Dol
19

Hol Dol

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

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

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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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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Slow Cooker Beef Vegetable Soup

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