Marvelous Vegetable Soup

• 2 lbs stewing beef, cut into 1 inch cubes
• 1/4 cup olive oil
• 6 cups water
• 4 carrots, peeled and sliced
• 1 (28 ounce) can plum tomatoes, undrained and chopped
• 4 potatoes, peeled and cubed
• 1 large onion, coarsely chopped
• 1 (15 ounce) can green beans (or use frozen)
• 1 cup frozen corn (or use canned)
• 1 small zucchini, sliced (optional)
• 2 stalks celery, sliced
• 1 large turnip, peeled and cubed
• 1 cup black-eyed peas (frozen or canned) (optional)
• 1 (15 ounce) can green peas (or use frozen)
• 1/4 head cabbage, shredded (optional)
• sliced mushrooms (optional)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon seafood cocktail sauce
• 1 tablespoon sugar
• salt
• fresh coarse ground black pepper

1. Brown beef in hot oil in a heavy, large stock pot; add 3 cups water.
2. Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
3. Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes.
4. Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally.
5. Yield: about 8 quarts.

stewing beef, olive oil, water, carrots, tomatoes, potatoes, onion, green beans, frozen corn, zucchini, stalks celery, blackeyed peas, green peas, cabbage, mushrooms, worcestershire sauce, cocktail sauce, sugar, salt, ground black pepper

Taken from www.food.com/recipe/marvelous-vegetable-soup-19013 (may not work)