Mom's Vegetable Beef Soup

3 pounds chuck roast, stew meat or thin-cut sirloin steak

salt and pepper

6 cups water

1 can stewed tomatoes

1/3 cup diced onion

2 tsp Worcestershire sauce

4 tsp salt

2-3 tsp beef bouillon granules

1/4 tsp chili powder

2 bay leaves

2 1/4 cups tomato juice (18 ounces)

1-pound can diced tomatoes

1 can corn, drained (or can use 1/2 - 3/4 cup frozen corn)

1 cup sliced celery

1 cup sliced carrots

1 cup diced potatoes

1 small can lima beans, or 1 can kidney beans, drained and rinsed


Brown meat slightly in a small amount of oil, and season with salt and pepper. Place in a large stock pot. Add water, stewed tomatoes, onion, Worcestershire sauce, salt, bouillon, chili powder, and bay leaves. Bring to a boil and cover. Turn down heat to low, and simmer on low for 2 hours. Remove meat from broth and cut into small pieces. Strain fat from broth. Add remaining ingredients and cook for another hour on low.


Serve with corn muffins or other crusty bread.