EASY BEEFY VEGETABLE SOUP

Winter says soup, here's a favorite stovetop version. Lots 
of meat and a rich broth.


Ingredients:

1 1/2 pounds of beef chuck roast. Remove excess fat and cut
   into small cubes
1 46 ounce can tomato juice (vegetable juice if you prefer)
1 medium size onion diced small
1 32 ounce box beef broth
4 beef bouillon cubes
1 14.5 ounce can diced tomatoes with sweet onions
1 15 ounce can sliced potatoes, cut to smaller pieces (undrained)
2 12 ounce packages frozen mixed vegetables (with green beans,
   carrots, peas and corn)
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. celery flakes
1/8 tsp. onion powder
2 Tbsp. canola or vegetable oil


Directions:

Using a dutch oven or a soup pot add the oil and heat to med.
Add meat and brown, stir, then add onions and cook till tender.
  (at this point I put the meat and onions on a paper towel to
  remove excess oil and put back into pot.)
Add all the remaining ingredients and stir to combine.
Bring to just a boil, then reduce heat to simmer. Stir frequently.
Simmer for 2 1/2 hours.
Can be served immediately.
Soup is always better the next day.
Refrigerate the leftovers.

Ron took a bowl for lunch the next day.