Super Vegetable Beef Soup

Ingredients

• 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

Instructions

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.