Brown the Beef: In a large soup pot or stockpot, heat the vegetable oil over medium heat. Add the beef cubes along with the salt, pepper, parsley, marjoram, thyme, basil, and bay leaves. Cook for about 10 minutes, stirring occasionally, until the beef is browned on all sides and fragrant with the spices.
Add the Base Vegetables: Stir in the chopped carrots, celery, onions, garlic, green peppers, and potatoes. Sauté everything together for another 10 minutes to allow the vegetables to begin softening and to absorb some of the beef flavor.
Incorporate the Liquids: Pour in the 3 cups of beef broth, the diced tomatoes (with their juice), and the V8 juice. Stir well to combine, scraping the bottom of the pot to release any browned bits — these add extra flavor to the broth.
Add the Cabbage and Beans: Mix in the chopped cabbage along with all of the canned vegetables — green beans, peas, corn, lima beans, kidney beans, garbanzo beans, or any other favorites you have on hand. The combination of beans and vegetables gives this soup its hearty texture and rich nutritional value.
Add Remaining Seasonings and Broth: Stir in the beef bouillon granules and the additional 4 cups of beef broth. If using broth saved from a roast, it will add incredible depth of flavor. Give everything a good stir to combine evenly.
Simmer the Soup: Bring the soup to a rolling boil over medium-high heat. Once it reaches a boil, reduce the heat to low. Cover the pot loosely and let it simmer all day, stirring occasionally. The slow cooking allows the beef to become tender and the flavors to develop beautifully.
Adjust Consistency: If the soup thickens too much during simmering, add more V8 juice or broth until it reaches your desired consistency. Taste and adjust seasoning as needed before serving.
Final Touch: Before serving, be sure to remove the bay leaves. They add wonderful flavor while cooking but are not meant to be eaten.
