Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 lb. stew beef; 1 large can whole tomatoes; 3 (15 oz.) cans vegetable juice; 3 small cans spicy hot vegetable juice; 3 beef bouillon cubes; 2 bay leaves; 1 1/2 Tbsp. chili powder; 1 tsp. sugar; 1/2 c. chopped cabbage; 1/2 lb. sliced carrots; 5 medium potatoes, cubed; 1 large onion, chopped; 1 can whole kernel corn; 1 can peas

14 ingredients

10 steps

Ingredients

2 lb. stew beef
1 large can whole tomatoes
3 (15 oz.) cans vegetable juice
3 small cans spicy hot vegetable juice
3 beef bouillon cubes
2 bay leaves
1 1/2 Tbsp. chili powder
1 tsp. sugar
1/2 c. chopped cabbage
1/2 lb. sliced carrots
5 medium potatoes, cubed
1 large onion, chopped
1 can whole kernel corn
1 can peas

Directions

1

Cut meat into cubes and brown in large skillet.
2

Drain juice and transfer to large pot.
3

After meat is brown, cover completely with water (keep water level high) and boil slowly in skillet for 30 minutes.
4

Cut up tomatoes and add with their juice to the large pot.
5

Add 1 (11.5 ounce) can water, both vegetable juices and the next 8 ingredients.
6

Salt and pepper carefully to taste.
7

Bring to a boil and cook slowly.
8

Add meat and juice.
9

Cook 3 hours, stirring frequently.
10

Drain corn and peas and add about 30 minutes before serving.