• 1 ½ pounds beef stew meat, cut into 1/2-inch cubes
  • 2 (14 ounce) cans beef broth
  • 1 (15 ounce) can green beans, drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
  • ¼ teaspoon garlic powder, or to taste
  • ¼ tablespoon onion powder, or to taste
  • salt and ground black pepper, to taste
  • Directions

  • Step 1

    Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.


  • Step 2

    Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

  • Cook's Note:

    For a thicker soup, add tomato paste half-way through cooking.

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