May 18, 2015.
Recipe # 138.

                                                           Spring Vegetable Beef Soup

1 Pound Lean Stew Meat.
1 Pound Asparagus; cleaned and cut in about 2 inch pieces.
1/2 Pound Fresh or Frozen Young Sweet Peas.
1/2 Pound Frozen Cut Corn.
1/2 Pound Fresh or Frozen Spinach.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
2-3 Low Sodium Beef Bouillon Cubes.
Water to finish filling the Crock-Pot about 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Frozen Vegetables into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Frozen Vegetables in during the last 1-2 hours of cooking time.