1 to 2 lb. beef stew meat
5 medium potatoes, diced
1/2 cup chopped celery
2 cups chopped cabbage
1 (28 oz.) can tomatoes
2 (15 oz. ea.) cans beef broth
1 (15 oz.) can whole-kernel corn, drained
1 (15 oz.) can carrots, drained
1 (15 oz.) can green beans, drained
1 (15 oz.) can peas, drained
3/4 (46 oz.) can tomato juice (large can)
salt and pepper, to taste

Brown beef in a skillet, drain fat. Place beef in large stock pot. Add remaining ingredients. Salt and pepper to taste. Simmer until done.