Vegetable Beef Soup

5 lb onion, chopped
2 bags celery, chopped
10 lb carrots, peeled and chopped
3 lb beef (chuck roast or equivalent), cubed
4 30oz cans diced tomatoes
2 tbs Better Than Bouillon (Beef Flavor)
2 cups water
Garlic salt
Pepper

Note: I add the carrots raw at the end because I put this soup in the freezer immediately. This helps them keep their texture. If you want to eat the soup right away, you should add the carrots before/during the final simmer.

Add onions and celery to pot, cook until onions are translucent
Add beef, cook for about 5 minutes
Add the rest of the ingredients except carrots (water, tomatoes, bouillon, garlic salt, and pepper)
Mix thoroughly and bring to a boil
Simmer for 30 minutes
Add the carrots