Garden Veggi Stew

  • 2 qts. beef broth
  • 3 c. chopped tomatoes
  • 2 c. diced potato
  • 2 c. chopped cabbage
  • 1 c. frozen corn
  • 1/2 c. chopped carrot
  • 1/2 c. chopped onion
  • 1/2 c. chopped zucchini
  • 1/2 c. chopped green beans
  • 1 tsp. salt
  • 1 tsp. Italian seasoning
  • 1/2 tsp. pepper
  • 1/2 tsp. hot sauce
  • 1 can tomato paste
  • 1 bay leaf

Bring the broth to a boil in a large stockpot. Add remaining ingredients. Reduce heat and simmer, uncovered, for 1 hour. Stir occasionally. To serve, remove and discard bay leaf.

To freeze, place 3 cups soup into each of 4 labeled airtight containers. Freeze up to 1 month.

To reheat, thaw 1 container (2 servings) in the refrigerator or microwave. Place soup in a medium saucepan and cook, covered, over medium heat until thoroughly heated, stirring occasionally.

  • Yields: about 3 quarts
  • Preparation Time: 1 hour, 15 minutes
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