Drain and reserve liquid from carrots, corn and peas. In a medium bowl, combine the vegetables and refrigerate. Spray the bottom of a large heavy pot with cooking spray. Sprinkle the meat with the salt and peppercorn seasoning. Brown the meat. Add the broth, reserved liquid from the canned vegetables and water; cover and simmer for 1 1/2 hours.
Add the potatoes and onions; continue cooking for 30 minutes or until meat and vegetables are tender. Stir in the macaroni and cook about 10 minutes. Then add the canned vegetables, soup, chili powder and paprika. Simmer for about 20-30 minutes. Serve with cornbread or corn muffins.