Beef Noodle Soup #1

(This is a soup base.Noodles and cooked vegetables can be added in the last few minutes of cooking.)

1 46-oz. can V-8 juice
1 46-oz. can water
1 celery heart, chopped fine
4 bay leaves
1 tbsp. onion flakes
1 tbsp. sugar
1 tsp. + parsley
2 or 3 beef bouillon cubes (I use Goya brand)
3-4 pound chuck or other meat for soup. A thick round steak will work though.

Brown meat.
Add all ingredients.
Bring to a boil and then simmer until meat is tender.
Meat can be shredded and put back in soup or use for sandwiches or leftovers.
Can be made into BBQ.