BEEF VEGETABLE SOUP 2 Recipe

Ingredients
  • 2 pounds beef chuck, with or without a bone
  • 6 cups water
  • 1 can whole tomatoes (28 ounces can)
  • 2 chopped onions (medium)
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 1 3/4 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • 1 can chick peas or red kidney beans (20 ounce can)
Directions
Cut beef into 1 inch cubes; place into a Dutch oven or large saucepan with the next eight ingredients. Simmer, covered, 2 hours or until meat is tender, breaking up tomatoes with a spoon. Add chick peas or kidney beans and heat about 5 minutes. Serve hot. Makes 8 servings.

Best is add the bone to soup while cooking for better flavor.

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