Vegetable Beef Soup

• 1 1/4 lb. ground chuck
• 2 to 3 dashes seasoned meat tenderizer
• 2 to 3 dashes garlic salt
• dash of pepper
• 2 tsp. salt
• 46 oz. can tomato juice
• 2 tsp. Worcestershire sauce
• 1/4 tsp. chili powder
• 1/4 onion, chopped
• 8 large red potatoes, cut up 3/4-inch
• 2 bay leaves
• 1/4 c. sliced carrots
• 1 can LeSueur English peas
• 1 can Del Monte green beans
• 1 can corn
• 4 to 6 c. water

1. Brown ground chuck with meat tenderizer, garlic salt and pepper. Combine in soup kettle with remaining ingredients.
2. Simmer 2 hours, skimming off any grease or foam that rises to top.
3. Serve with toasted white bread cut into 4 strips.
4. May substitute or add any vegetables desired.

ground chuck, tenderizer, garlic salt, pepper, salt, tomato juice, worcestershire sauce, chili powder, onion, red potatoes, bay leaves, carrots, peas, del monte, corn, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065418 (may not work)