My Mom's Best Homemade Vegetable Soup (using V-8 juice)
rec.food.recipes/Janet Tuin (2001)
Serves 16

1/2 lb. top round steak, cubed
1/2 cup water
1 chicken bouillon cube
1 medium onion, chopped
1 cup celery, chopped
2 Tbsp. Worcestershire sauce
2 (13 1/2 oz) cans tomato sauce plus 2 sauce cans water
34 1/2 ounces V-8 juice
1 medium potato, peeled and cubed
3 medium carrots, peeled and sliced
1/2 cup corn
2 cups mixed vegetables
1/2 cup rice
8 ounces spaghetti, broken into 1-inch pieces
1 can pinto beans, drained
1/4 tsp cilantro

Cook steak, drain and set aside.

In large stew pot coated with Pam, combine 1/2 cup water, bouillon cube, onion, celery, and Worcestershire sauce. Saute 3-5 minutes over medium heat. Add water if needed.

Add meat and tomato sauce, 2 cans water, and V-8 juice. Bring to a boil.

Add potatoes, carrots, corn and mixed vegetables. Return to a boil and cook 10 minutes stirring occasionally.

Add rice and spaghetti to boiling soup and cook until tender, stirring frequently.

Add salt and pepper to taste. Add pinto beans and cilantro, simmer and serve.

Note: better each day. Freeze without potatoes. Also good chilled.