Begin browning the stew meat in a large dutch oven or stock pot.

Once meat is browned remove from pot and place on plate, lined with paper towel.

Keep meat juices in the pot and add tomato juice.

I diced my stew meat into smaller pieces, but that is optional. Add meat to the juice mixture.

Add canned vegetables to the soup mixture.

In a saute pan drizzled with olive oil saute carrots and celery. Once tender add to the soup mixture.

Dice cabbage and add to the juice mixture. (this adds great flavor)

An hour and half before serving I peel, dice and boil the potato(s) and cook pasta according to package directions.

Once potatoes are done, drain water and add them to the soup mixture.

Once pasta is cooked drain water and add the pasta to the soup.

I allowed all ingredients minus the potatoes and pasta to cook on low temperature for several hours while stirring often.