Country-Style Stew

• 2 pounds ground beef
• 1 can (32 ounces) tomato juice
• 4 cups water
• 4 medium carrots, sliced
• 1 large onion, diced
• 2 cups frozen sliced okra
• 1-1/2 cups shredded cabbage
• 1-1/2 cups diced celery
• 1 cup frozen green beans
• 1 cup frozen peas
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (11 ounces) Mexican-style corn
• 5 teaspoons beef bouillon granules
• 1 teaspoon seasoned salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon celery salt

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

ground beef, tomato juice, water, carrots, onion, okra, cabbage, celery, frozen green beans, frozen peas, tomatoes, great northern beans, blackeyed peas, beans, corn, beef bouillon granules, salt, oregano, garlic, pepper, celery salt

Taken from www.tasteofhome.com/recipes/country-style-stew/ (may not work)