Roast Beef Vegetable Soup

• 2 pounds beef stew meat, cut into 1/2-inch pieces
• 2 tablespoons canola oil
• 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
• 3 cups tomato juice
• 1 can (14-1/2 ounces) beef broth
• 4 medium red potatoes, cut into 1/2-inch pieces
• 3 medium carrots, halved and thinly sliced
• 2 celery ribs, chopped
• 1 medium onion, finely chopped
• 2-1/2 cups chopped cabbage
• 1-1/2 cups frozen corn
• 1-1/4 cups frozen baby lima beans
• 4 teaspoons beef bouillon granules
• 1 teaspoon salt
• 3/4 teaspoon pepper

1. In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

beef stew meat, canola oil, tomatoes, tomato juice, beef broth, red potatoes, carrots, celery, onion, cabbage, frozen corn, beans, beef bouillon granules, salt, pepper

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