Tomato, Beef and Vegetable Soup with V8 
2 tablespoons oil
1 pound beef stew meat 
1 large onion, diced
3-4 cloves garlic, minced
2 quarts stewed tomatoes
1 large can of Spiced V8 Juice
4 medium carrots,  diced
2 celery ribs,dliced
6-8 portabello mushrooms, diced
2 cups fresh broccoli chopped
2 cups fresh cauliflower chopped
2 T barley
salt & pepper (to taste)
 1 teaspoon dried basil
 1 teaspoon dried thyme
 2 teaspoon dried oregano
1. Heat oil in a large pot. Add the beef and brown on all sides.
2. Add the onion and garlic, and sauté until golden.
3. Add all of the remaining ingredients except for the corn and the kale.
4. Simmer gently, with the lid partially open, for 2- 2 ½ hours until the beef is tender.

Some more things you can add or substitute:  Corn, kale, potatoes, okra, brussel sprouts, cabbage, beans, peas, spinach... it all depends on your taste.

This recipe simmers for a long time, enabling the flavors to combine and compliment each other.

From www.hub911.com

Sherry Wood

www.essentialnow.com

Ingredients

• 2 tablespoons dark brown sugar
• 1/2 cup cider vinegar (or white distilled)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 2 tablespoons honey
• 2 cups tomato ketchup
• 2 tablespoons 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69)
• FOR VARIATIONS*:
• Cayenne pepper
• Liquid Smoke
• Garlic
  

Directions: Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. This recipe keeps for several weeks!

*VARIATIONS:
--Sweet and Tangy. Use the original recipe described above.
--Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce.
--Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want).


--Sherry's  favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke. I also add the 'Smoky' and a bit of cayenne to this, and garlic!

CAN IT: This recipe is suitable for canning as long as you don't decrease the ratio of vinegar to other ingredients. Ladle hot sauce into hot jars leaving 1/4" head space. Process half and full pints for 20 minutes in boiling water canner.

This recipe has been adapted from Melanie and the pic is from her too.

Easy, cheap & healthy meal for a cold night.


1 lb dried great northern beans (mixed if desired) or 1 lb other dried beans (mixed if desired)
3 garlic cloves, peeled and sliced
1 large sweet onion, chopped coarsely

Carrots (to your taste, I use about 2 cups)

Celery (to your taste, I use about 1 cup)
1/2 teaspoon black pepper
1 tablespoon chopped parsley
1/4 teaspoon ground cloves
1 lb smoked ham or 1 lb ham hock
6 cups beef broth (using ham boullion will make it very salty), you can also use

Directions:

1 Sort beans and soak in enough water to cover overnight.
rinse and drain the beans before placing them in the crock pot.

6 Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot (or on stove) along with 6 cups broth.

7 Cover and cook on low for about 8 hours in crock, or stove on low for 3-4 hours, or until beans are tender and creamy.

8 Skim any excess fat, if necessary, before serving.