| | Directions | | Combine meat, tomato juice, onion, seasonings, and 6 cups water in soup kettle. Cover and simmer for 2 hours. Add vegetables, cover and simmer for at least 1 hour. Serves eight. |
|
|
| Ingredients | | - |  | 3 pounds beef shank (I use stew beef or top sirloin steak and cut into cubes) |
| - | | 1 can tomato juice (1 pint 2 ounce can) |
| - | | 1/3 cup chopped onion |
| - | | 4 teaspoons salt |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1/4 teaspoon chili powder |
| - | | 2 bay leaves |
| - | | 1 can 2 cups) tomatoes (1 lb can) |
| - | | 1 cup diced Celery |
| - | | 1 can whole kernel corn (I use frozen) (8 3/4 ounce can) |
| - | | 1 cup sliced carrots |
| - | | 1 cup diced potatoes |
| - | | 1 package frozen limas (baby limas) (10 ounce package) |
| |
| |
