Vegetable Soup - cooking recipe

Ingredients

2 lb. stew meat, cover with water
1 large can V-8 juice
1 large or 2 small cans diced tomatoes
1 lb. carrots, diced
1 small stalk celery, sliced
6 to 8 potatoes, diced
1/2 tsp. red pepper (optional)
salt and pepper to taste
1/2 head cabbage, shredded

Preparation

Boil meat with plenty of water until tender.
Use large pot, Dutch oven size.
Add all other ingredients and cook until tender, approximately 1 hour.
Stir often.
Taste and see.