Vegetable Soup

My vegetable soup recipe. Comes out great every time! You can substitute some of the veggies if you like. (I use Tony Chachere's original creole seasoning. I listed it as season-all on the recipe because I'm not sure that Tony's is sold outside of Louisiana.)

• Ready In: 1 hr 20 mins
• Serves: 6-8
• Yields: 12 quarts

Ingredients

• 2  lbs beef stew meat (family-sized pack)
• 1 (14 1/2ounce) can corn, drained
• 16  ounces green beans (frozen)
• 1  medium onion (diced)
• 1 (14 1/2ounce) can diced tomatoes
• 1 (46 ounce) can  vegetable juice (v8)
• 2 (14 1/2ounce) cans tomato sauce
• 16  ounces Brussels sprouts
• 1  zucchini
• 2  small  yellow squash, sliced
• 1  head broccoli
• 1⁄2 head cabbage, chopped
• 3 -4  carrots, diced
• 8  ounces angel hair pasta
• 1  teaspoon salt, season-all to taste

Directions

1. Season stew meat with season-all and salt.
2. In a 12 quart stock pot (filled half-way with water), boil diced onion & stew meat for 45 minutes to make beef stock.
3. Add V8 juice, tomato sauce, diced tomatoes, & all vegetables (season as desired with salt & season-all).
4. Bring to a boil for about 30-40 minutes. Toward the end of the 30-40 minutes, add the noodles.
5. Once Brussels sprouts are soft enough to cut through, it's done.