Ingredients:
1 tablespoon vegetable oil
1 1/2 lbs round steaks, cut into 1-inch cubes
1 yellow onions, chopped
3 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
1/2 green bell peppers, chopped
3 cups beef stock or 3 cups broth
3 cups tomato juice
1 (14 1/2 ounce) cans 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 leaves
1 1/4 teaspoons salt ( to taste)
pepper, to taste
1 cup corn kernels ( fresh or frozen)
1 cup peas ( fresh or frozen)
fresh grated parmesan cheese
Directions:
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.
Servings: 6
Time preparation: 60 min.
Time total: 160 min.