Side Dish ‘n’ Saturdays: Zesty Beef and Vegetable Soup

It’s June and we are seasonally cool here in Minnesota. So soup is perfect way to warm any chill you are having!

Zesty Beef and Vegetable Soup

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8 servings

1 pound 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 vegetable juice (Spicy V8)
1 (15-ounce) can Italian tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper

Prep Day: Place beef in slow cooker. Add onion, garlic, cabbage, corn, green beans and carrots. Combine tomato vegetable juice, 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.

Serve Day: Thaw. Heat and serve.

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