There is nothing better than a hot bowl of soup on a cold and/or stormy day.  Add a salad and fresh bread for a complete meal.  This recipe is a great way to use up all leftover vegetables in the refrigerator and provide a healthy/nutritious meal that will last for a couple of days. I love leftover soup.

Vegetable Beef Soup

• 2 pounds lean stew beef cut into bite size chunks.
• 1 (46 oz.) can of V8
• 1 lg onion, diced
• 2 cans diced tomatoes
• 4 medium carrots, sliced
• 2 cups chopped cabbage
• 1 can or frozen bag butter beans
• 1 can or frozen bag Corn
• 1 can green beans.
• 1 can kidney beans
• 1/2 tsp. black pepper
• 1 garlic clove, diced
• 2T Mrs. Dash
• 4 Beef bouillon coups
• 2 Chicken bouillon cubes
• 3 cups water
• salt to taste
• 1 cup barley (optional)
• 2 lg potatoes diced (Boil separately and add at the last minute to the served soup. Do not freeze soup with potatoes.)

Brown ground beef in a large pan.  Add V8 and other ingredients. Cook over low heat for 2 hours or until veggies are tender. Or after browning the meat, pull all ingredients into a crock pot on high for 3-4 hours or low for 6-7 hours. This recipe makes a lot, leftovers can be divided up and frozen (don’t freeze with potatoes).

Works for Me Wednesday is a “blog carnival” (explained here). Be sure to check out lots of great tips on Works for Me Wednesday.

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