Roast Beef Vegetable Soup

Ingredients

• 2 pounds beef stew meat, cut into 1/2-inch pieces
• 2 tablespoons canola oil
• 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
• 3 cups tomato juice
• 1 can (14-1/2 ounces) beef broth
• 4 medium red potatoes, cut into 1/2-inch pieces
• 3 medium carrots, halved and thinly sliced
• 2 celery ribs, chopped
• 1 medium onion, finely chopped
• 2-1/2 cups chopped cabbage
• 1-1/2 cups frozen corn
• 1-1/4 cups frozen baby lima beans
• 4 teaspoons beef bouillon granules
• 1 teaspoon salt
• 3/4 teaspoon pepper