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Vegetable steak soup
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* 1 pound of ground beef

* 1 can of tomato juice

* 1 package of gumbo spice

* 1 can of beans (chef’s choice, Leasure used garbanzo)

* 1 can of potatoes

* 1 can or fresh vegetable (chef’s choice)

Cut meat and stir fry until brown and tender.

Place meat, tomato juice, gumbo spice mixture, a can of beans and canned potatoes in Crock Pot.

Add fresh potatoes later to thicken the soup.

Cook for 12-15 hours in Crock Pot on low setting.

Serve warm.

Source: Elisabeth Leasure

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