Serves: 5
In a large pot or Dutch oven, brown the ground beef and drain. Add the water, tomatoes, and all of the jar ingredients except the macaroni. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the peas and lentils are soft and the barley and rice are tender. Stir in the macaroni. Simmer another 10 minutes, or until the macaroni is cooked. Serve hot. Refrigerate any leftovers in an airtight container for up to 1 week.
This _Dewing's Hearty Vegetable Beef Stew recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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