Two pounds of beef stew meat
6-8 cups of water
32-36 ounces frozen vegetables for soup mix (I used three 12-ounce bags)
One 46-ounce can of tomato juice
One 14 1/2 ounce can of diced tomatoes
Salt and pepper for seasoning
Season beef with salt and pepper; set aside. Bring water to boil in a large saucepan. Add beef and bring back to a boil. Reduce heat and simmer for 10-15 minutes until meat is brown. Remove from heat, and allow meat to cool.
Makes 12-16 servings.