In a large pit, cook the beef, onion and pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in taco seasoning and water; cook and stir for five minutes or until liquid is reduced.
Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or unti heated through. Top each serving with 1 T tomato and cheese and 2 tsp green onions and sour cream. Top or serve with baked tortilla chips if desired.
n crock pot.
Add vegetable juice, wine, soy sauce, and apple
Pour 1 can vegetable broth and water into a
In large saucepan, combine garden vegetable mix, vegetable juice cocktail, seasoned pepper and salt.
Bring to a boil.
Add alphabet macaroni and potatoes.
Reduce heat to medium.
Cook, uncovered, for about 12 to 15 minutes, until macaroni and potatoes are tender.
Makes 6 to 8 servings.
In 10-inch skillet, over medium heat in hot oil, cook cauliflowerets, beans, mushrooms and carrots with garlic, curry and cumin until vegetables are tender-crisp, stirring often.
In small bowl, stir together vegetable juice, cornstarch and pepper; gradually stir into skillet.
Cook until mixture boils and thickens, stirring constantly.
Sprinkle with almonds.
Makes 4 cups or 8 servings.
Chop vegetables fine and mix well.
Add 1 teaspoon salt. Drain on paper towels placed in colander for 1 hour.
Squeeze out any excess moisture.
Mix 1 envelope of unflavored gelatin with 1/2 cup vegetable juice that has been heated.
Mix whipping cream with mayonnaise.
Add gelatin and lemon juice.
Pour over drained vegetables and mix well.
Chill.
Spread on thin sliced bread. Better if it sets overnight.
hen spray it with the vegetable oil. Add the onions and
In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.
Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.
Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.
In a large soup pot, saute ground beef until brown. Drain excess fat.
Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.
Saute garlic, onion and celery until onion is translucent. Add carrots, vegetable broth and vegetable juice. Bring to a boil, lower heat and simmer for 10 minutes. Add zucchini and simmer 5 more minutes. Carefully spoon mixture into blender. Blend until there are very few chunks (you should be able to see specks of dark green zucchini and orange carrots). Return to stovetop. Add soy milk. Bring to a low boil and add nutritional yeast, salt and pepper to taste.
Cook meat and onion in a Dutch oven over medium heat until beef is browned, stirring until it crumbles.
Drain beef mixture and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return beef mixture to Dutch oven.
Stir in vegetable juice and remaining ingredients.
Bring to a boil; cover, reduce heat and simmer 1 hour.
Boil beef.
Cut up medium onion in beef while boiling.
Add seasonings and beef cubes.
Cut up potatoes and add to juice of meat. (Take out meat.)
Also, add frozen mixed vegetables and 1/2 can vegetable juice.
After potatoes are done, add the meat.
Warm oil in a large saucepan over medium heat. Add onion and bell peppers. Cook 5 minutes or until tender. Add garlic and cumin. Cook 1 minute. Add cabbage, carrots, zucchini, squash, tomatoes (with juice), vegetable juice, black pepper and red pepper flakes. Heat to boiling. Reduce heat to low, cover and simmer 1 hour. This soup is so good and has only 170 calories per serving.
Line crockpot with a liner, if desired.
Add vegetable juice and water to crock pot.
Add beef, then vegetables, ketchup and bouillon.
Stir together, (don't tear liner, if using one).
Cook on LOW 8-9 hours or HIGH 4-5 hours.
Stir together before serving.
WARNING: DO NOT LIFT LINER OUT OF CROCK POT! It WILL tear!
In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
Cover and cook 15 minute or until vegetables are tender.
Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.
n the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1
lowly/gently stir in tomato juice.
Stir in 1 drop
n flour.
Stir in vegetable juice, water, peas, salt and pepper