|1 kg||lean stewing beef, cut into cubes||2 lb|
|5 ml||dried basil||1 tsp|
|750 ml||water||3 cup|
|500 ml||prepared brewed coffee||2 cup|
|1||large onion, chopped||1|
|2||stalks celery, sliced||2|
|8||potatoes, peeled & cubed||8|
|500 ml||peas||2 cup|
|375 ml||kernel corn||1 1/2 cup|
|500 ml||tomato juice||2 cup|
|10 ml||cornstarch||2 tsp|
|30 ml||parsley flakes||2 tbsp|
|In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.