Hearty Beef Vegetable Soup

• 3 lb. beef (chuck or other cut)
• 2 (No. 10) cans Veg-All mixed vegetables
• 2 (No. 10) cans whole tomatoes, mashed
• 1 medium onion, chopped
• 4 potatoes, diced
• 1 large V-8 juice or 6 pack
• 3 medium tomato sauce
• 2 (No. 10) cans cut green beans
• 2 (No. 10) cans navy beans
• 2 (No. 10) cans cream corn
• 2 cans cream of mushroom soup
• salt and pepper to taste
• 1 (No. 10) can green peas
• 1 (No. 10) can sliced carrots
• 1 (No. 10) can lima beans
• 4 Tbsp. Worcestershire sauce
• 3 Tbsp. soy sauce
• 2 Tbsp. basil leaves
• 2 Tbsp. hickory smoke

1. Cook beef with 1 cup of water for approximately 2 hours; add onion and potatoes.
2. Simmer 1 hour.
3. Add all ingredients, except corn and cream of mushroom soup.
4. Simmer 45 minutes, stirring often.
5. Add corn and soup, stirring until thoroughly blended and continue to simmer 15 minutes or so.
6. Stir frequently to keep from sticking.
7. Makes 24 generous servings.

beef, mixed vegetables, tomatoes, onion, potatoes, tomato sauce, green beans, navy beans, cream corn, cream of mushroom soup, salt, green peas, carrots, beans, worcestershire sauce, soy sauce, basil, hickory smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449950 (may not work)