Vegetable Beef Soup

By nlhartman

Ingredients

• 3 pounds soup bone
• 1 1-pint, 2 oz. can tomato juice
• 1/3 c. chopped onion
• 4 t. salt
• 2 T. Worcestershire sauce
• 1/4 t. chili powder
• 2 bay leaves
• 1 1-pound can (2 cups) tomatoes
• 1 c. diced celery
• 1 can or frozen corn
• 1 c. sliced carrots
• 1 c. diced potatoes
• 1 10-ounce pkg. frozen lima beans

Preparation

Step 1

Combine meat, tomato juice, onions, seasonings, and 6 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes; stain broth and skim off excess fat. Add meat and veggies; cover and simmer 1 hour. Serves 8.