Rachel'S Almost Alphabet Beef Stewp

• 1 teaspoon adobo seasoning
• 1 teaspoon basil
• 2 big carrots, chopped
• 1 pinch dill
• 1 egg, beaten
• 1/4 cup flax seed, ground (optional)
• 1 lb ground beef
• 2 minced garlic cloves
• 1 teaspoon honey
• 1/2 teaspoon italian seasoning
• 1 teaspoon apple juice or 1 teaspoon orange juice
• 1/2 - 1 cup lentils, cooked according to package directions
• 1/2 teaspoon marjoram
• 1 cup cooked noodles
• 1 medium onions, minced or 1/4 cup instant minced onion
• 1 cup frozen peas, defrosted
• 1/2 cup dry brown rice, cooked according to package directions or 1/2 cup long-grain white rice
• 1 teaspoon salt
• pepper (to taste if not using Adobo)
• 1 (14 ounce) can diced tomatoes, undrained
• 1 cup v 8 vegetable juice
• 4 4 cups chicken broth or 4 cups beef broth
• 1 cup corn
• 1 cup zucchini, shredded

1. If using brown rice, precook for 30-35 minutes. Add in at step 8.
2. In a large, heavy bottomed stew pot, brown the ground beef and minced onion in a little oil until no longer pink; drain.
3. Add adobo, basil, dill, garlic, Italian seasoning, marjoram and salt (and pepper, if using). Mix together.
4. Add carrots, tomatoes, white rice, apple or orange juice, honey, V-8, zucchini and water (or broth).
5. Mix thoroughly; bring to a boil and turn down to simmer for 15 to 20 minutes.
6. Meanwhile, boil the noodles according to package directions; drain.
7. After stew has simmered for 15-20 minutes, add the noodles, peas, corn, and cooked lentils.
8. Drizzle the beaten egg over the top of the soup and mix into soup.
9. Simmer for 5 more minutes.
10. Add the flax seed just before serving.

basil, carrots, dill, egg, flax seed, ground beef, garlic, honey, italian seasoning, apple juice, lentils, marjoram, noodles, onions, frozen peas, brown rice, salt, pepper, tomatoes, vegetable juice, chicken broth, corn, zucchini

Taken from www.food.com/recipe/rachels-almost-alphabet-beef-stewp-189347 (may not work)