Cook All Day Vegetable Beef Soup

My mother and oldest sister could make the most delicious soups.  I especially loved their beef and vegetable soups.  Mother would often add a little barley to hers, and I enjoyed that, but my husband doesn't care for it.  Here is my attempt at my mother's vegetable beef soup.


2 pounds small chop stew meat
2 boxes (32 ounces) low sodium beef broth
2 cans diced tomatoes, undrained
2 Tablespoons olive oil
1 medium onion, diced
1 toe/bud garlic, diced
2 stalks celery, thinly sliced
1 medium green bell pepper, diced
3 Tablespoons parsley flakes
1 bag (24 ounces) frozen mixed vegetables--(I use a blend of corn, peas, carrots, and green beans)
1 large baking potato, peeled and cubed
2 bay leaves
2 Tablespoons garlic powder
1 Tablespoon seasoned salt
1/2 Tablespoon  pepper
2 Tablespoons Worcestershire sauce
2 dashes hot sauce (optional)
3/4 cup pasta (optional)

In a large stock pot, heat olive oil.  Add onions, fresh garlic, celery, bell pepper and parsley flakes.  Saute for 3-5 minutes until onions start to soften.  Add meat and cook and until meat is browned on all sides, but not cooked through.  Add beef broth, bay leaves, diced tomatoes, diced potato, garlic powder, seasoned salt, pepper, and Worcestershire sauce.  Bring to a boil and boil for 20 minutes.  Reduce heat to low/simmer.  Add frozen vegetables.  Simmer for 3-5 hours.  Taste soup and add more garlic powder, pepper, seasoned salt if needed.   If you are going to add pasta, one hour before serving, bring soup to a boil, stir in pasta, boil 4 minutes, reduce to simmer and put the lid on and do not remove.  Pasta will finishing cooking from the heat of the broth. Add hot sauce 30 minutes prior to serving.

Note:  My daughter uses 1 1/2 boxes of beef broth and 2 cups of  V-8 tomato juice--it adds a lot of flavor.