Vegetable Beef Soup III

Name: Vegetable Beef Soup III
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 cubes beef bouillon, crumbled; 1 kilograms cubed beef stew meat; 4 carrots, cut into 2 inch pieces; 237 milliliters chopped celery; 0 teaspoons chili powder; 118 milliliters chopped onion; 4 potatoes, peeled and cubed; 1 Tbsp salt; 326 grams tomato-vegetable juice cocktail; 1 liters water; 1 Tbsp Worcestershire sauce; 1 Tbsp lard

Need a gluten free, dairy free, and whole 30 main course? Vegetable Beef Soup III could be a great recipe to try. This recipe serves 10. One serving contains 323 calories, 40g of protein, and 11g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 3 hours. If you have beef bouillon, lard, celery, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In a large pot over medium heat, melt lard. Cook beef in fat until brown on all sides; drain.

Ingredients you will need

Beef

Lard

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable Juice Cocktail