Vegetable Beef Soup III

Ingredients

• 1 tablespoon lard
• 3 pounds cubed beef stew meat
• 6 cups water
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon chili powder
• 1 tablespoon salt
• 2 cubes beef bouillon, crumbled
• 4 carrots, cut into 2 inch pieces
• 1 cup chopped celery
• 4 potatoes, peeled and cubed

Directions

In a large pot over medium heat, melt lard. Cook beef in fat until brown on all sides; drain. Pour in water and tomato-vegetable juice cocktail. Stir in onion, Worcestershire, chili powder, salt and bouillon. Bring to a boil, then reduce heat, cover and simmer 2 hours.

Stir in carrots, celery and potatoes and cook 20 to 40 minutes more, until vegetables have reached the desired tenderness.