I was trying to think of what to fix for dinner tonight and remembered a soup I had not fixed for a long time. The recipe comes from a recipe book called Once-A-Month Cooking by Mimi Wilson & Mary Beth Lagerborg. It contains recipes and instructions on freezing meals a month (or less). The soup recipe is called Hearty Hamburger Tomato Stew. I plan to freeze what we didn't eat tonight. I served cornbread muffins with it.

Enjoy!

HEARTY HAMBURGER TOMATO STEW
1 pound lean ground beef or turkey
1 1/4 cups chopped onion
2 cups peeled and sliced carrots
1 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 16-ounce can cut green beans, drained
1 16-ounce can corn, drained
3 stalks sliced celery
1 46-ounce can tomato juice
2 teaspoons sugar
1 teaspoon celery seed
Salt & pepper to taste

Brown ground beef or turkey in a large saucepan. Mix in remaining ingredients; bring to a boil; reduce heat. Simmer covered 30 minutes, stirring occasionally. Cool and freeze.

To prepare for serving, thaw stew. Then bring to a boil; reduce heat; simmer 10 minutes.

Makes 8 servings