Vegetable Beef Soup I
A classic beef stew variation with chunks of beef, potatoes, and carrots simmered in a savory broth until tender. Great for slow cooking and freezer-friendly meals.
Ingredients
- 2 quarts tomato juice
- 1 (16 ounce) package frozen mixed vegetables
- 3 potatoes, cubed
- 2 pounds cubed beef stew meat 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano 1/2 teaspoon dried basil salt to taste
- ground black pepper to taste
Directions
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