Vegetable Beef Soup

This is a hearty soup that I love to serve with a great crusty bread.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 2  lbs beef shank (want to have a bone)
• 1  lb stewing beef
• 4  cups tomato juice (V-8 vegetable juice)
• 4  cups water
• 1⁄2 medium onion, chopped
• 1  tablespoon salt
• 1  tablespoon Worcestershire sauce
• 1  teaspoon chili powder
• 2  bay leaves
• 1 (1 lb) can stewed tomatoes
• 1  cup celery, diced
• 1  cup carrot, chopped
• 1  cup  red potatoes, diced
• 1  cup peas (fresh or frozen)
• 1  cup corn (I use fresh or frozen super sweet white)

Directions

1. Combine the first nine ingredients in a large soup kettle.
2. Cover and simmer for two hours.
3. Strain broth and skim off excess fat.*
4. Cut meat from bones into large cubes. Discard bones, return meat to broth.
5. Add celery, carrots and potatoes; cover and simmer for 30-40 minutes.
6. Add fresh or frozen corn and peas, cook an additional 5-10 minutes.
7. *I cool the strained broth, covered in the kettle, till the fat solidifies; then scoop it off the top! Often, I will do this much of the soup a day in advance, then finish it with the vegetables the following day.