1 lb. stew meat (cut in bites)
1/4 c. finely chopped onion (minced, dried, opt.)
2 lg. cans Veg-All (bite size)
1 sm. can peas
1 can green beans (opt.)
3 tbsp. flour
3 c. vegetable juice cocktail or tomato juice
Water
Salt & pepper
Corn (canned or frozen, opt.)

Prepare and cook stew meat (either by microwave or range) until done; place in large 2 1/2 or 3 quart heat resistant, non-metallic casserole dish. Drain the Veg-All and other canned vegetables, saving juice. Add vegetables (except peas) to stew meat with 1/4 cup water. Heat, covered on full power for 10 minutes or until veggies are tender. Stir mixture occasionally. Blend in flour. Add water (if needed) to liquid drained from vegetables to make 2 cups.

Gradually stir in vegetable juice cocktail (or tomato juice), water mixture and salt and pepper to taste. This is also your chance to get creative with your spice rack, if desired.

Heat, covered on full power for 10 minutes, stirring occasionally. Add peas and heat, covered, on medium power for 15 to 20 minutes, or until soup bubbles and peas are hot. Allow soup to stand 2 to 3 minutes before serving. Serves 8 to 12 people.