Zucchini Stew - cooking recipe

Ingredients

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

Preparation

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.