Rachel'S Almost Alphabet Beef Stewp - cooking recipe

Ingredients

1 teaspoon adobo seasoning
1 teaspoon basil
2 big carrots, chopped
1 pinch dill
1 egg, beaten
1/4 cup flax seed, ground (optional)
1 lb ground beef
2 minced garlic cloves
1 teaspoon honey
1/2 teaspoon italian seasoning
1 teaspoon apple juice or 1 teaspoon orange juice
1/2 - 1 cup lentils, cooked according to package directions
1/2 teaspoon marjoram
1 cup cooked noodles
1 medium onions, minced or 1/4 cup instant minced onion
1 cup frozen peas, defrosted
1/2 cup dry brown rice, cooked according to package directions or 1/2 cup long-grain white rice
1 teaspoon salt
pepper (to taste if not using Adobo)
1 (14 ounce) can diced tomatoes, undrained
1 cup v 8 vegetable juice
4 4 cups chicken broth or 4 cups beef broth
1 cup corn
1 cup zucchini, shredded

Preparation

If using brown rice, precook for 30-35 minutes. Add in at step 8.
In a large, heavy bottomed stew pot, brown the ground beef and minced onion in a little oil until no longer pink; drain.
Add adobo, basil, dill, garlic, Italian seasoning, marjoram and salt (and pepper, if using). Mix together.
Add carrots, tomatoes, white rice, apple or orange juice, honey, V-8, zucchini and water (or broth).
Mix thoroughly; bring to a boil and turn down to simmer for 15 to 20 minutes.
Meanwhile, boil the noodles according to package directions; drain.
After stew has simmered for 15-20 minutes, add the noodles, peas, corn, and cooked lentils.
Drizzle the beaten egg over the top of the soup and mix into soup.
Simmer for 5 more minutes.
Add the flax seed just before serving.