4 pounds boneless beef top sirloin steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice

Directions

For this recipe, you can use either two Dutch ovens or one large soup kettle.

Brown the sirloin beef and onions in separate batches; drain. Add the water, vegetables and seasonings. Bring all to a boil. Reduce heat and cover. Simmer soup for 20 minutes.

Add in the tomato juice, then cover pot and simmer another 10 minutes, or until the beef and vegetables are tender. Discard the bay leaves.

Makes 8 quarts.