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Categories:
vegetable oil yellow onion garlic stalks celery carrots green bell pepper beef stock tomato juice tomatoes water chili powder soy sauce Worcestershire sauce thyme bay leaf salt pepper corn kernel peas Parmesan cheese
Viewed: 121 - Published at: 5 years agoIngredients
- 1 tablespoon vegetable oil
- 1 12 lbs round steaks, cut into 1-inch cubes
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 12 green bell pepper, chopped
- 3 cups beef stock or 3 cups broth
- 3 cups tomato juice
- 1 (14 1/2 ounce) can tomatoes with juice, coarsely chopped
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 12 teaspoon dried thyme
- 1 bay leaf
- 1 14 teaspoons salt (to taste)
- pepper, to taste
- 1 cup corn kernel (fresh or frozen)
- 1 cup peas (fresh or frozen)
- fresh grated parmesan cheese
Method
- In a big soup pot over medium heat, warm the oil.
- Add in meat, onion, and garlic; stir/saute for about 10 minutes or until meat is not pink.
- Add in celery, carrots, and bell pepper; mix well.
- Add in stock, tomato juice, tomatoes w/ juice, water, chili powder, soy sauce, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Lower heat to medium-low; simmer, covered, for 1 hour and 15 minutes.
- Add in corn and peas; simmer, uncovered, for about 15 more minutes.
- Remove bay leaf and throw away.
- Ladle into individual soup bowls and top with parmesan cheese.
