Hearty Vegetable Beef Soup

Ingredients

• 2 to 4 tablespoons canola oil
• 4 pounds beef stew meat
• 8 medium onions (2-1/4 pounds), halved and thinly sliced
• 12 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1-1/3 cups Worcestershire sauce
• 1/2 cup beef bouillon granules
• 12 medium red potatoes (about 3-1/2 pounds), cubed
• 1/2 large head cabbage, chopped
• 1 pound carrots, thinly sliced
• 6 celery ribs, thinly sliced (3 cups)
• 3 cups (about 15 ounces) frozen corn
• 3 cups (about 12 ounces) frozen peas
• 3 cups (about 12 ounces) frozen cut green beans
• 1-1/2 cups (about 15 ounces) frozen lima beans
• 1 bay leaf
• 3 teaspoons dried marjoram
• 3 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-1/2 cups (6 ounces) frozen sliced okra