Judy'S Vegetable Soup - cooking recipe

Ingredients

1 pkg. stew beef, cut into bite-sized pieces
1 qt. home-canned tomato juice
2 qt. home-canned tomatoes
12 to 14 beef bouillon cubes
1 (1 lb.) pkg. fresh carrots, peeled and cut in bite-sized pieces or use frozen carrots
2 qt. home-canned Roma green beans (Italian beans) or other green beans
4 to 6 stalks celery, cut in bite-sized pieces
1 to 2 cans peas or pkg. frozen peas
1 pkg. frozen baby lima beans
1 to 2 cans corn or use frozen corn
1 pkg. frozen chopped zucchini
1 pkg. frozen okra
1/4 head cabbage, chopped
6 to 8 potatoes, peeled and cut in bite-sized pieces
1/2 to 3/4 c. rice
1/2 to 3/4 c. elbow macaroni
salt, pepper, garlic powder, dry parsley, dried chopped onions, hot pepper sauce (use according to what you like)
water (add as much as you like)

Preparation

Cook stew beef, tomato juice, tomatoes, bouillon cubes, seasonings, and some water together for 1/2 to 1 hour.
Add carrots, celery and cabbage first and cook for 15 minutes, then add all other vegetables except potatoes, rice and macaroni.
Cook until done.
Then add potatoes, rice and macaroni and cook until done.
(Watch the rice and macaroni; they will stick to the bottom.)