Alabama Soup

Hey, here's a super awesome food storage, 3 month supply type recipe which was given to me by a lady in my ward, LD, who, in my humble opinion, is one of the awesomest cooks
ever!

Sorry, I don't have a photo, but take my word for it, when the 15 year old is licking the bowl, that's a pretty good endorsement..... So here goes:

1/2 lb ground beef
1/2 lb sausage
1 small chopped onion or you can use dried onion from the cannery (hey!)
Brown together.

Add:
1 large can of tomato juice (1 quart) plus water if needed
1/4 c. sugar (I think that is the secret!)
Stir until sugar is dissolved

Add:
Beef bouillon cube or seasoning
salt to taste
1/2 t. garlic salt or fresh garlic
1 t. chili powder
1/2 scant t. oregano
1/2 t. Italian seasoning
1/2 scant t. of basil (i used a little more fresh from my garden)
2 T butter, optional (i didn't use)

(I cut back on some of the salt--since garlic salt, bouillon and salt are a tiny bit of salt overload in my household-also you can buy beef and chicken bouillon without MSG in it too-just comment and I'll let you know where)

Add in:
1 pkg frozen mixed veggies or canned or fresh (from your garden of course) veggies
1 can kidney beans or white beans, drained
1/4 c small salad pasta like American Beauty Salad Roni.

YUM!
EASY!

Two of my favorite words in the cooking language!

P.S. I made this Mon. night for the missionaries using fresh veggies from my garden: squash, carrots, onions, green beans and peas that I had grown last winter. We used fresh grated parmesan on top. I had a huge pot full and they scarfed the whole thing!! YUM.