Fast & Easy Vegetable Beef Soup

This is a "souper" dish for a chilly autumn day. Keep any leftovers in the refrigerator, and it will taste just as good warmed up the next day. Pair it with a sandwich and your favorite beverage, and you've got a fabulous meal! 

Ingredients:

• 1 lb lean stew beef, cut into small pieces
• 1 sm. bag frozen whole kernel corn
• 1 sm. bag frozen green beans
• 1 sm. bag frozen mixed vegetables
  
• 1 sm. bag frozen peas
• 2 cups cabbage, cut into small pieces
• 2 cups diced potatoes
• 1 large onion, diced
• 1/4 to 2/3 cup diced celery (optional)
• 1/3 cup olive oil
  
• 1 cup V-8 Juice
• 1 cup water
• sea salt and freshly-ground pepper to taste
• 1/2 tsp. garlic powder (optional)
• 1/2 tsp. celery seed (optional)

Directions:

1. Cook beef in water until tender.
2. Add vegetables and cook until potatoes, onions, and cabbage are tender. Enjoy!

Frugal Tip: Buy stew beef on sale in larger packages at a wholesale grocery club. Divide it up for several meals and freeze it.

Enjoy!

Sherry

Linking up with What's on the Menu Wednesdays over at Dining with Debbie and