September 14, 2015.
Recipe # 257.

                                                                 Beef Stew Soup

1 1/2 Pounds Lean Stew Meat.
5-6 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; ends cut off, cleaned and cut into circle slices.
1 Pound Bag Frozen Peas and Pearl Onions.
1 Bottle V-8 Juice.
1 Can Low Sodium Diced Tomatoes.
1 Stew Seasoning Packet.
Seasoned salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the stew Meat in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Peas and Pearl Onions.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.