Beef Vegetable Soup

This is my adaption of a delicious soup recipe printed in a local newspaper. I am posting it here for safekeeping. I've prepared it using the full 3 pounds of beef, but it could easily be just as tasty with less.

• Ready In: 2 hrs 30 mins
• Serves: 8-10

Ingredients

• 3  lbs  stew meat, cut into small cubes
• 8  cups water
• 3  tablespoons  beef base, such as Better than Bouillon
• 3  dashes Worcestershire sauce
• 2  bay leaves
• 2  cups  vegetable juice, such as V8
• 1  teaspoon basil
• 1 (15 ounce) can diced tomatoes, undrained
• 3  medium yukon gold potatoes, diced
• 2  cups corn
• 2  cups green beans, sliced
• 5 -6  carrots, sliced
• 4  stalks celery, sliced
• 1  medium onion, chopped
• 2  garlic cloves, minced
•  salt and fresh ground pepper, to taste

Directions

1. Brown beef in small batches in stock pot. Drain fat.
2. Add water, soup base, worcestershire sauce, and bay leaves.
3. Bring to a boil, reduce heat, and simmer, covered, 1 1/2 hours or until meat is tender.
4. Saute onions, garlic, celery, and carrots until softened, about 10 minutes.
5. Add to meat mixture along with the potatoes, tomatoes, V8, and basil.
6. Simmer about 1/2 hour.
7. Add corn and green beans, and simmer an additional 1/2 hour or until vegetables are tender. Salt and pepper to taste.