Comforting Homemade Vegetable Beef Soup

Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn't boil dry.) Remove the fat from the stock that remains. Add 3 cups tomato juice, 2/3 of an 8-oz. can of tomato sauce, 3 bay leaves, 1/2 teaspoon ground black pepper, 1/2 tablespooon Worcestershire sauce, 1 chopped onion, 3 cups frozen (or canned or fresh) mixed vegetables, and 1 teaspoon chili powder. Add approximately 6 cups of water, and cook 1 hour longer. Serve immediately with saltine crackers. This is a great soup for these snowy wintry days that we have been having all over the country (and in other parts of the world). The aroma of the soup makes a cheery house when it is bitterly cold outside! Enjoy!!!