Vegetable, Beef and Barley Soup

Recipe from Helena Hall

4 c. cooked beef
4 potatoes peeled and cubed
2 c. frozen mixed vegetables
10 cups of water
¼ c. beef base, paste
¾ cup pearl barley
2 cans stewed tomatoes, with liquid
1 46 oz. can vegetable juice

Boil potatoes until tender.  Add remaining ingredients and bring to a boil.  Let simmer for at least 30 minutes.  Add pepper, garlic powder, and seasoning salt to taste.