Vicki's Beef Vegetable Soup

ingredients

2 tablespoons vegetable oil
2 and 1/2 to 3 pounds of stew meat or chuck roast, cut up
2 cans of beef broth or 2 tablespoons of beef bouillon granules mixed with 28 ounces of water
1 large can of V-8 or vegetable juice
1 and 1/2 cups chopped onion
4 bay leaves
1 tablespoon salt
1 teaspoon ground black pepper or to taste
1 teaspoon garlic powder
1 tablespoon (or to taste) Worcestershire sauce
4 whole carrots, sliced
4 stalks of celery, sliced
1 regular can or 2 cups of fresh green beans
2 cups lima beans
2 cups corn, fresh, frozen or canned
1 cup uncooked macaroni
6 medium size potatoes

1
If using chuck roast, cut the meat into small cubes and brown in heated oil in a large stock pot; drain and discard the fat. Add water, mixed with bouillon granules (or stock), V-8 juices, Worcestershire sauce, black pepper, salt, seasoning salt, garlic powder and bay leaves. Bring to boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 and 1/2 to hours, or until the meat is very tender. Add all vegetables except the macaroni and potatoes, stirring to distribute the ingredients. Reduce heat and simmer for 30 minutes and add potatoes and add potatoes and cook until almost tender, then add the macaroni and cook for approximately 10 minutes.
2
Adjust seasonings to taste.