Hearty Beef And Vegetable Soup

• 2 to 4 tablespoons canola oil
• 4 pounds beef stew meat
• 8 medium onions (2-1/4 pounds), halved and thinly sliced
• 12 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1-1/3 cups Worcestershire sauce
• 1/2 cup beef bouillon granules
• 12 medium red potatoes (about 3-1/2 pounds), cubed
• 1/2 large head cabbage, chopped
• 1 pound carrots, thinly sliced
• 6 celery ribs, thinly sliced (3 cups)
• 3 cups (about 15 ounces) frozen corn
• 3 cups (about 12 ounces) frozen peas
• 3 cups (about 12 ounces) frozen cut green beans
• 1-1/2 cups (about 15 ounces) frozen lima beans
• 1 bay leaf
• 3 teaspoons dried marjoram
• 3 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-1/2 cups (6 ounces) frozen sliced okra

1. In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pan. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes.
2. Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

canola oil, beef stew meat, onions, water, tomatoes, tomato sauce, worcestershire sauce, beef bouillon granules, red potatoes, head cabbage, carrots, celery, corn, frozen peas, green beans, beans, bay leaf, marjoram, thyme, salt, pepper, okra

Taken from www.tasteofhome.com/recipes/hearty-beef-and-vegetable-soup/ (may not work)