Beef Vegetable Soup - cooking recipe

Ingredients

2 lb. beef chuck with or without bone *
6 c. water
1 can whole tomatoes (28 oz.)
2 medium onions, minced
1 c. sliced celery
2 garlic cloves, minced (Premium crackers, unsalted tops)
1 Tbsp. salt
1 3/4 tsp. chili powder
1/4 tsp. ground black pepper
1 can chickpeas or red kidney beans (20 oz.)

Preparation

Cut beef into 1-inch cubes.
Place
in\ta Dutch oven or large saucepan with next\t8 ingredients.\tSimmer, covered, for 2\thours or until meat is tender, breaking up tomatoes with a spoon.
Add chickpeas
or
red\tkidney beans and heat about 5 minutes.\tServe with Premium crackers, unsalted tops.
Makes 8 (1 3/4 cups) servings.