Ingredients

• 2 (14.5 ounce) cans beef broth
• 2 celery ribs, chopped
• 2 large carrots, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (46 fluid ounce) bottle V-8 juice
• 1 (14.5 ounce) can Italian diced tomatoes, undrained
• 1 (6 ounce) can Italian tomato paste
• 2 tablespoons sugar
• 1 tablespoon dried oregano
• 1 1/2 teaspoons beef bouillon granules
• 1 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 2 cups cubed cooked beef
• 2 cups small pasta shells, cooked and drained