Zesty Beef and Vegetable Soup

Ingredients:

• 1 pound beef stew meat, cubed

• 1/2 cup onion, chopped

• 2 teaspoon garlic, minced

• 2 cups cabbage, shredded

• 2 cups frozen corn

• 2 cups frozen green beans

• 2 cups carrots, sliced

• 4 cups hot and spicy tomato vegetable juice

• 1 14.5 oz can Italian tomatoes

• 2 tablespoons Worcestershire sauce

• 1 teaspoon basil

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/4 teaspoon pepper

Directions:

Place beef in slow cooker. Add onion, garlic, shredded cabbage, corn, green beans and carrots. Combine tomato vegetable juice, stewed tomatoes, Worcestershire sauce, basil, sugar, salt and pepper. Pour into slow cooker and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 6 hours. Remove from slow cooker and allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze.

 To serve: Thaw, heat and serve.

To can this recipe:

Use fresh vegetables or frozen. You might also want to leave out the cabbage and substitute potatoes. Process at 15 lbs for 75 minutes for pints or 90 minutes for quarts at altitudes higher than 1000 feet. For under 1000 process at 11 lbs. If you omit the meat process for whichever vegetable takes the longest time.

sUBMITTED BY LOUISE

~Belinda Mooney