Beef & Veggie Soup

1. Cut beef into bite-sized pieces and season with BritsCookin Cajun seasoning and black pepper. 2. Brown the beef in a heavy-bottom pan over medium heat. 3. Add diced onion and bell pepper. Cook until tender. 4. Stir in minced garlic and cook for 1 minute. 5. Deglaze the pan with a small amount of water, scraping the browned bits off the bottom. 6. Add V8 juice, 48 oz water, chicken bouillon powder, BritsCookin Garlic & Herb, cayenne, black pepper, and bay leaves. 7. Stir in cream of corn and fire-roasted diced tomatoes. 8. Simmer the soup for about 1 hour, OR until the beef is tender. 9. Add diced potatoes, frozen corn, peas, carrots, and 2 more cups of water. Cook until potatoes are tender. 10. Add vermicelli egg noodles and cook until noodles are done. 11. Serve warm and enjoy!