Title: Vegetable Soup #4
Categories: Soup
Yield: 10 Servings

3 lb Stew meat
1 Soup bone
3 cn (13.5-oz) tomato juice
4 cn (13.5-oz) water
1 Onion; chopped
1/2 Green pepper; chopped
6 Cloves garlic; minced
1 tb Salt
1 ts Pepper
1/8 ts Cayenne pepper
1 tb Chili powder
1 ts Garhc powder
1 ts Onion powder
2 tb Worcestershire sauce
1 ts Sugar
3 Bay leaves
4 c Stewed tomatoes; chopped
4 pk (10-oz) frozen mixed
-vegetables

Combine all ingredients except stewed tomatoes and frozen mixed vegetables.
Bring to a boil, cover tightly, and simmer for 2 to 3 hours or until meat
is tender. Return to a rolling boil, add tomatoes and frozen vegetables,
and boil 5 minutes, uncovered. Cover, lower heat, and simmer until ready to
serve. Better the second day. Yield: 10 to 12 servings.

JO ANN DREW (MRS. TOMMY, JR.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.