Beef / Vegetable Soup

Recipe from my Father-in-law Eddy Smith.

Beef / Vegetable Soup   2 lbs. cubed stew meat (chuck is the best tasting, or you can use beef tenderloin for a real treat)   6 cups water   2 cups tomato juice   1 small onion diced   1 tbsp. salt   pepper to taste   2 tsp. Worcestershire Sauce   1 tbsp.. chili powder   Place cubed beef in saucepan add water / tomato juice / onion / salt / pepper / Worcestershire sauce / chili powder. Cover pan and bring to a boil. As soon as boil is reached keep covered and simmer for two hours. When done transfer to soup pot and add:   1 cup diced celery   1 cup of shredded carrots   2 cups diced potatoes   1 can of white corn (drained)   1 can peas ( drained / Leseur brand if you can get them)   1 can French cut green beans (drained)   Cover soup pot / bring to a boil / when boiling is reached keep covered / lower the heat and simmer for one hour.   Note: If you think the soup needs more liquid add beef stock instead of water for a better taste. I always add more tomato juice and beef stock when I am warming it up to eat the next day(s).   Serve with crusty bread or soup crackers. Enjoy!!!