Preparation 
1. Brown Beef: In a large pot, heat the olive oil over medium heat. Add the cubed beef stew meat and cook until browned on all sides. Remove the beef and set aside. 
2. Sauté Vegetables: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. 
3. Add Liquids and Beef: Return the browned beef to the pot. Pour in the V8 vegetable juice and beef broth. Stir to combine. 
4. Add Vegetables and Seasonings: Add the diced potatoes, sliced carrots, diced celery, frozen peas, diced tomatoes, dried thyme, dried oregano, and bay leaf. Stir well. 
5. Simmer: Bring the soup to a boil. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until the beef is tender and the vegetables are cooked through. 
6. Season and Serve: Remove the bay leaf. Adjust seasoning with salt and pepper to taste. Ladle the soup into bowls and enjoy warm. This V8 Beef and Vegetable Soup is hearty and satisfying. 
