Homemade Vegetable and Beef Soup

2 1/2 to 3 lb. boiling beef
1 qt. water
1 medium onion, minced
3 medium carrots, diced or sliced
4 medium potatoes, diced
1 small can Campbell's vegetable soup
1 qt. tomato juice
salt to taste

Cover boiling beef with water in a 4 quart pan. Cook until tender; remove beef from pan, reserving the broth. Let beef cool in a pan with lid. After cool, cut up into small
chunks. Add 1 quart water to broth; add onions and carrots and simmer 15 minutes. Add potatoes; simmer 10 minutes. Add vegetable soup, tomato juice and beef; simmer 30 to 40 minutes. If desired, you can add 1/2 small head of shredded cabbage with potatoes. Also, if soup is thick, add more water, tomato juice and half and half.