Vegetable Stew (soup) is what we’re talkin’ about! It tastes good for any meal or snack and has the perfect ingredients to keep your body healthy, and it’s wonderful when eaten with plenty of whole wheat bread or homemade tortilla chips.

Use your crock pot or a 6 qt. pan; make plenty because it stores well. Freeze some and keep some in the refrigerator so you always have something good to eat when the “munchies” find you.

Anytime Vegetable Stew

4 potatoes, cut in medium-size chunks
1 48 oz. can tomato juice
4 medium onions, chopped well
1 28 oz. can tomatoes
4 large celery stalks, sliced
½ C sliced frozen okra, frozen broccoli, or both (fresh is always a great alternative)
4 large carrots, sliced
¼ tsp pepper
½ C frozen corn
½ tsp Mrs. Dash Herbs
1 C pearled barley
½ to 1 tsp dill weed

If using crock pot, add all ingredients except corn, and cook on low for about 6 hrs. or so. Add corn about 15 or 20 min. before serving. If making in 6 qt. pan:

Add cut vegetables and tomato juice. Add canned tomatoes (cut fine). Add 1 C water. Bring to a boil. Add seasonings. Simmer over medium-low heat about 30-45 min. Cook barley separately and add about 15 min. before end of cooking time. Add corn the last 3 min. of cooking time. You might want to use brown rice or whole wheat pasta as options in place of barley.

Other veggies to add or use in place of are: ½ C frozen peas, chopped spinach, sliced mushrooms, or one green pepper added during the last 4 min. of cooking time.