Beef Vegetable Soup

Updated 2/8/2011 2:20 PM

3 pounds beef stew meat, cut into small cubes



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.