- 1 1/2 pounds beef stew meat, cut into 1/2-inch cubes
- 2 (14 ounce) cans beef broth
- 1 (15 ounce) can green beans, drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- 1/4 teaspoon garlic powder, or to taste
- 1/4 tablespoon onion powder, or to taste
- salt and ground black pepper, to taste
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
05/10/2018
recipepes.com
Homemade Vegetable Beef Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
