Zesty Beef and Vegetable Soup

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Is it Spring? Or is it still Winter? While the weather tries to figure out what season it is, I stayed warm in my kitchen and made a huge batch of my favorite soup. It is light and not too heavy for warm weather, but has a little 'heat' to warm you up on chilly days! The truth is, no matter what the season, I love a bowl of this soup. It is fabulous served with corn bread and honey butter, dinner rolls or just plain ole' bread and butter.

Oh, and for you Vegetarians out there, this recipe is easily made into a Vegetarian version. Just leave out the meat. My daughter, Lani, is Vegetarian, and I make it meatless about half the time.

Zesty Beef and Vegetable Soup

1 pound cubed beef stew meat
1/2 cup chopped onion
2 teaspoons minced garlic
2 cups shredded cabbage
2 cups frozen corn
2 cups frozen green beans
2 cups sliced carrots
4 cups hot and spicy tomato vegetable juice
1 15-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon basil
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Place beef in slow cooker. Add onion, garlic, cabbage, corn, green beans and carrots.

Add tomato vegetable juice, tomatoes, Worcestershire sauce, basil, sugar, salt and pepper.

Stir to combine.

Cover and cook on Low for 8 to 10 hours or on High for 6 hours. 8 servings.

Then, since it makes a lot of soup, I froze some of it for later. It freezes perfectly and tastes just as wonderful (and perhaps a bit more wonderful) as the day I made it. How lovely to have a bowl of soup with almost zero effort. I'll save it for a day when I have no time to cook. How marvelous.

This recipe is found on page 95 of the book Lunch is Ready. (A book chock full of delicious Freezer Recipes, like soups, salad fillings, sandwich fillings, etc. that can be frozen.)

Are you looking for more freezer recipes? Go here. You'll find great recipes, instructions for making 30 Meals in One Day, great software to do the figuring for you, and freezer pans, too.

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