Vegetable Soup - cooking recipe

Ingredients

2 lb. stew beef
1 large can whole tomatoes
3 (15 oz.) cans vegetable juice
3 small cans spicy hot vegetable juice
3 beef bouillon cubes
2 bay leaves
1 1/2 Tbsp. chili powder
1 tsp. sugar
1/2 c. chopped cabbage
1/2 lb. sliced carrots
5 medium potatoes, cubed
1 large onion, chopped
1 can whole kernel corn
1 can peas

Preparation

Cut meat into cubes and brown in large skillet.
Drain juice and transfer to large pot.
After meat is brown, cover completely with water (keep water level high) and boil slowly in skillet for 30 minutes.
Cut up tomatoes and add with their juice to the large pot.
Add 1 (11.5 ounce) can water, both vegetable juices and the next 8 ingredients.
Salt and pepper carefully to taste.
Bring to a boil and cook slowly.
Add meat and juice.
Cook 3 hours, stirring frequently.
Drain corn and peas and add about 30 minutes before serving.