Zucchini Stew

• 46 oz. can tomato juice
• 1 lb. ground beef, browned and drained
• 2 medium zucchini, sliced or chopped
• 1 red pepper, seeded and chopped
• 1 green pepper, seeded and chopped
• 1 large onion, chopped
• carrots, sliced (whatever amount you like)
• 1 or 2 yellow squash, sliced or chopped
• 1/4 - 1/2 tsp. garlic powder
• 1 - 2 tsp. basil
• 1/4 - 1/2 tsp. thyme
• 1/4 - 1/2 tsp. marjoram
• 1 tsp. salt
• 2 Tbsp. brown sugar
• 1 - 2 Tbsp. parsley flakes
• 2 - 16 oz. cans of stewed tomatoes (I use Italian flavored) or you can use fresh tomatoes in season

1. Mix all ingredients together in a large pot and simmer for at least 3 hours to allow flavors to mingle. This is a great stew to make anytime of the year. In the summer, you can use fresh veggies and in the winter you can use frozen, canned or dried veggies. Also, you can add corn, green beans, peas etc. to please your family's taste buds.

tomato juice, ground beef, zucchini, red pepper, green pepper, onion, carrots, yellow squash, garlic powder, basil, thyme, marjoram, salt, brown sugar, parsley flakes, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111791 (may not work)