Tomato Harvest Soup

1 1/2 pound London Broil (beef) cut into small cubes
4 cloves garlic, slice thin or finely minced
1/2 small sweet onion
8 oz fresh white button mushrooms, chopped
1/2 sweet green pepper, chopped
4 Tbsp extra virgin olive oil
46 oz can of V-8 style vegetable juice
28 oz can chunky crushed tomatoes, with basil oregano and garlic
28 oz can diced tomatoes
2 small summer squash, chopped (8oz)
2 cans 15oz Bush's Low Sodium black beans, drained & rinsed
2 cans 14.5oz green beans, drained & rinsed
2 cans 14.5 oz sweet corn, drained & rinsed
28 oz water
2 tsp italian seasoning

Chop onion, mushrooms and sweet green pepper and set aside in bowl to be ready to add to soup pot. Prepare beef by cutting/chopping into bite size cubes (beef is easiest to cut if it is frozen first, then somewhat thawed to cut while still very firm) and slice or mince garlic. In large soup pot on medium high heat brown garlic in the olive oil. When garlic begins to brown add beef to pot and brown, stirring frequently. Add onions, mushrooms and peppers, stirring frequently until they begin to soften and onions are slightly translucent. Add vegetable juice, and both cans of tomatoes. Reduce heat to medium and bring to a slow boil stirring occasionally while you drain and rinse beans, corn and green bean. Add beans, green beans and corn to pot. Chop summer squash and add with the italian seasoning and water to pot. Bring to a slow boil again, turn heat down to low and simmer for 1 to 2 hours, stir occasionally. Serve immediately or allow soup to cool before dividing into containers for fridge or freezer.

Serving Size: makes 22 1-cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user VMMMAY.