Categories: Beef, Main Dish, Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 lbs round steaks , cut into 1-inch cubes
• 1 yellow onion , chopped
• 3 garlic cloves , minced
• 2 stalks celery , chopped
• 2 carrots , chopped
• 1/2 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
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 1/4 teaspoons salt (to taste)
• pepper , to taste
• 1 cup corn kernel (fresh or frozen)
• 1 cup peas (fresh or frozen)
• fresh grated parmesan cheese

Directions

1. In a big soup pot over medium heat, warm the oil.

2. Add in meat, onion, and garlic; stir/saute for about 10 minutes or until meat is not pink.

3. Add in celery, carrots, and bell pepper; mix well.

4. Add in stock, tomato juice, tomatoes w/ juice, water, chili powder, soy sauce, Worcestershire sauce, thyme, bay leaf, salt, and pepper.

5. Lower heat to medium-low; simmer, covered, for 1 hour and 15 minutes.

6. Add in corn and peas; simmer, uncovered, for about 15 more minutes.

7. Remove bay leaf and throw away.

8. Ladle into individual soup bowls and top with parmesan cheese.

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