Vegetable Beef Soup

• 1 1/2 lb. stew beef
• 1 onion
• 1 pepper
• 3 celery stalks
• 2 carrots
• onion salt
• garlic salt
• salt
• pepper
• parsley
• thyme
• marjoram
• ground cloves
• 1 beef bouillon cube
• 2 potatoes
• 1/2 bag frozen mixed vegetables
• 1 can stewed tomatoes
• handful macaroni
• 1/2 c. barley
• 1 c. V-8 juice

1. Cut stew beef into small pieces and brown on medium-high heat. Add onion, pepper, celery and carrots.
2. Add water to cover.
3. Add a sprinkle of all spices and bouillon.
4. Cook low-medium heat 1 to 1 1/2 hours.
5. Add potatoes, frozen vegetables, stewed tomatoes, macaroni and barley.
6. Add V-8 juice and enough water to have the consistency you like in soup.
7. Cook medium heat 1/2 hour to cook vegetables, then simmer.

stew beef, onion, pepper, celery stalks, carrots, onion salt, garlic, salt, pepper, parsley, thyme, marjoram, ground cloves, potatoes, mixed vegetables, tomatoes, handful macaroni, barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515672 (may not work)