Beef Vegetable Soup

• 2 lbs. stew beef
• 1 - 24 oz. can V8 juice
• 1 can of beef broth
• 5 C. water
• 1 onion, chopped
• 1 tsp. salt
• 1/2 tsp. thyme
• 1 tsp. parsley
• 1 or 2 bay leaves
• 1/4 tsp. chili powder
• 1 tsp. Worcestershire sauce
• 1/2 pkg. frozen vegetables
• 1 or 2 small potatoes
• 1 - 2 C. cabbage, shredded
• 2 or 3 spines of celery
• 1 large carrot
• 1/3 C. barley

1. Cut stew beef into bite-sized pieces. Brown in a little oil with salt and pepper. Then add V8 juice, broth, water, onion, salt, thyme, parsley, bay leaf, chili powder and Worcestershire sauce. Cover and simmer 45 minutes to an hour. Then add frozen veggies, cabbage, potatoes, celery, carrots and barley. Cover and simmer 1 1/2 to 2 1/2 hours.

stew beef, beef broth, water, onion, salt, thyme, parsley, bay leaves, chili powder, worcestershire sauce, frozen vegetables, potatoes, cabbage, spines of celery, carrot, barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50343 (may not work)