Beef Vegetable Soup

• 3 lbs stew meat, cut into small cubes
• 8 cups water
• 3 tablespoons beef base, such as Better than Bouillon
• 3 dashes Worcestershire sauce
• 2 bay leaves
• 2 cups vegetable juice, such as V8
• 1 teaspoon basil
• 1 (15 ounce) can diced tomatoes, undrained
• 3 medium yukon gold potatoes, diced
• 2 cups corn
• 2 cups green beans, sliced
• 5 -6 carrots, sliced
• 4 stalks celery, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• salt and fresh ground pepper, to taste

1. Brown beef in small batches in stock pot.
2. Drain fat.
3. Add water, soup base, worcestershire sauce, and bay leaves.
4. Bring to a boil, reduce heat, and simmer, covered, 1 1/2 hours or until meat is tender.
5. Saute onions, garlic, celery, and carrots until softened, about 10 minutes.
6. Add to meat mixture along with the potatoes, tomatoes, V8, and basil.
7. Simmer about 1/2 hour.
8. Add corn and green beans, and simmer an additional 1/2 hour or until vegetables are tender.
9. Salt and pepper to taste.

stew meat, water, beef base, worcestershire sauce, bay leaves, vegetable juice, basil, tomatoes, gold potatoes, corn, green beans, carrots, stalks celery, onion, garlic, salt

Taken from www.food.com/recipe/beef-vegetable-soup-438437 (may not work)