Beef Vegetable Soup
3 pounds beef stew meat, cut into small cubes
oil
6 cups water
1 can beef broth
Several dashes Worcestershire sauce
2 bay leaves
2 beef bouillon cubes
2 cups vegetable juice, such as V8
1 teaspoon Italian seasoning
1 can (15 ounces) diced tomatoes
2 medium potatoes, diced
5 ears corn, kernels removed
1 cup fresh green beans
1 small zucchini, chopped
1 large carrot, sliced
1 medium onion, chopped
Salt and pepper
Crushed red pepper
Brown meat in thin layer of oil in stock pot; drain.
To the pot add water, broth, Worcestershire and bay leaves; bring to a boil. Reduce heat, cover and simmer 11/2 hours until meat is tender.
Add bouillon cubes, vegetable juice, Italian seasoning, tomatoes (do not drain), potatoes, corn kernels, green beans, zucchini, carrots and onions. Simmer 1 hour or until vegetables are tender. Season to taste with salt, pepper and red pepper.
Serves six to eight.