Amish Friendship Bread Starter

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:

1 pkg. active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)

Directions:

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.

2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.

3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.

Amish Friendship Bread is not just a delicious and sweet bread, it’s also a way to bond friends by sharing countless loaves of bread baked in different kitchens that all began from the same bowl of simple ingredients. Choose a few friends and start this wonderful tradition, they’ll thank you for it!

Amish Friendship Bread Recipe

Day 1 - receive the starter (the recipe for the starter is below)

Day 2 - stir

Day 3 - stir

Day 4 - stir

Day 5 - Add 1 cup each flour, sugar and milk.

Day 6 - stir

Day 7 - stir

Day 8 - stir

Day 9 - stir

Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).

Grease two loaf pans with butter, sprinkle with sugar instead of flour.

Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.

I am not fond of fruit cakes.   I had one that was shipped from Germany to us.
It was very good.  A dear friend of mine from Denmark, makes hers with Rum.  Hers are also quite delicious.       Until my friend gave me this recipe, I did not believe anything could make a fruitcake taste good.      I believe these cakes are so good because I stead of dried fruit, canned and or Jar fruit is used.   The juices ferment and all I can say it wow... It is delicious.

Amish Friendship Fruit Cake Starter

3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (some recipes will
    substitute 2 tablespoon brandy)

For later addition:
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup

To Replenish Starter

DAY 1:
1 1/2 cups starter juice
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches with syrup

DAY 10:
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)
    can pineapple chunks and 1 (16 ounce) can fruit cocktail

DAY 20:
2 1/2 cups granulated sugar
2 (4 ounce) jars maraschino cherries, drained and halved
    (You can use 1 jar of red and one jar of green for color,
    or use 1 (10 ounce jar)

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.

The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.
- See more at: http://www.recipegoldmine.com/regionalamish/amish-friendship-fruit-starter.html#sthash.gynxBFI1.dpuf
Read more at http://www.recipegoldmine.com/regionalamish/amish-friendship-fruit-starter.html#TsZbTFMH8J1vLpsL.99

Old Fashion Dried Red Beans

                           OLD FASHION DRIED BEANS
INGREDIENTS :
1/2  pound dried beans I mix ...navy, northern, red, pinto, red kidney pink kidney ( your choice)
3 garlic cloves minced
1 large onion sautéed
1 large bell pepper chopped
1 large Hamhock. ( I get two for three dollars) you can ask the butcher to save you some
Or use your favorite bacon chopped
6 to 8 cups of chicken broth. ( you can do 3 cps broth, & 3 cps water )
1/2 teaspoon onion powder
1/2 teaspoons garlic powder
2 teaspoons of smoked paprika
2teaspoons of Cumin
Salt & Pepper to taste

DIRECTIONS
Pour beans into Colander, rinse well, pick out any stones.  Rinse again.
Pour into large bowl with a tight lid.  Add water to cover,  place in fridge overnight.

Next day rinse very well in colander, pick out any stones missed or bad beans,
I use a large pot, get the pot very hot, place about three to four teaspoons of olive oil,
Place either your Hamhock or bacon if using meat.  Turn. The heat to medium low.

When meat is about done add chopped bell peppers, garlic  and onions,  when just tender
Add liquid.  And beans.   Place on a tight lid. If using crockpot I always start in morning,
On high then about one hour later turn it down to medium high or low.
It cooks all day.  On top of the stove I start that in the morning,  and cook it
All day. I start out on. High, boil beans for one hour,then, turn low.
Cook all day.

When beans are done drain most of liquid or not. I like to chop onion and
Put them on top of my beans. We like to add a dash of hot sauce and if not
Salty enough, add to your taste.

Baked Spaghetti

My Baby Sister made this for us when we went from Florida to Ohio.  My son was. 9
He never liked liked anything tomato based.  ( even @ 25 he still didn't)  :D
When Stephanie brought this out and served it to us, he went back for seconds.

                                              BAKED SPAGHETTI

INGREDIENTS:

12 ounces of Spaghetti cooked
1 pound ground beef. ( I use 87 / 23.  Prefer. 90 / 10. Or less. )
1 pound ground sausage.  ( optional). I like to use Jimmy Deans Maple flavor
1 large chopped Sweet Onion
1  large Bell Pepper chopped
1 cup chopped fresh mushrooms.  ( optional. )
16 ounce bag shredded Mozzarella
16 ounce ricotta
2 to 3 minced garlic cloves
16 ounce finely chopped mixed cheddar cheese
Freshly grated  either Pecorino Ramano cheese or Parmessan ( for the finish topping on your plate)
HERBS & SPICES
2 teaspoons of  fresh Oregano.  ( or 1 teaspoon of dried oregano )
2 teaspoons of Fresh Thyme  .  ( or 1 teaspoon of dried Thyme   )
2 teaspoons fresh chopped rosemary. ( or 1 teaspoon dried Rosemary )
2 teaspoons of onion powder
2 teaspoons Garlic Powder
2 teaspoons of Cumin
1 teaspoon of smoked paprika

INGREDIENTS FOR SAUCE. ( if you are not using jar sauce)
15 plum tomatoes cut in quarters
2 teaspoons of dried oregano or 1 tsp n fresh
2 teaspoons of fresh thyme or 1 teaspoon dried
2 teaspoons of fresh chopped rosemary. Or 1 teaspoon dried.
2 teaspoons garlic Powder,
2 teaspoons of onion powder
2 teaspoons of cinnamon
2 teaspoons of cocoa
1 teaspoon of cinnamon
Dash of salt ... I use sea salt or kosher. I keep both on hand
2 teaspoons of smoked or sweet Paprika
4 teaspoons to one quarter cup of sugar. Your choice
2 small cans of Tomato paste
3 cups of veggie or chicken broth


DIRECTIONS
PLACE quartered tomatoes in pot and squeeze to squish ( be careful of the squirting juices
When tomatoes are cooking add tomato paste, and also the chicken broth.
When liquid re- boils turn to simmer and add seasonings.
After about one hour of cooking on simmer add cooked meat to the sauce.
If you need more liquid add more water or broth.
Allow to simmer several hours. :D I cook mine on low all day sometimes
Stove top and sometimes crock pot.

DIRECTIONS
Place your Ground beef and sausage in a large bowl,  with
Your spices and herbs. Chopped onion, chopped Bell Pepper, mix well then
Place in large hot pot. turn down the heat to low medium, brown lightly
If there is any grease drain and slowly add to sauce.

Baked Pork Chops

BAKED PORK CHOPS
Serves 6,  ..... ( in my case 2 people ) Eric will eat two or three
I like them the next day for lunch and snack.

INGREDIENTS
6 Lean Center Cut Pork Chops 1/2 inch thick
Bread crumbs to coat
Flour to coat
2 eggs to coat
1 1/2 cups of V- 8 Juice
1/8 cup of milk ( buttermilk optional )
Salt and Pepper to taste
Dash of Smoked Paprika
2 Teaspoons of Onion Powder
2Teaspoons of Garlic Powder
Cayenne ( optional)

In a small bowl to dip pork chops in add bread crumbs, salt and pepper
Onion powder, garlic powder, Smoked Paprika, 1/2 cup flour......
Cayenne  ... Optional...

Another dish for dipping, beat eggs and add milk

Dry pork chops, dip in bread crumb flour mixture,  then dip in
Egg mixture, back into bread crumbs.  
Place in hot skillet with Olive oil in skillet. ( be careful)
Sear on both sides about two minutes.

Place in oiled baking dish, do not over lap. Cover with v8 juice.
You may not need it all :D chill and drink or towards the end of baking
Add slowly pouring on cooking pork chops.
 
A friend,  did not like V8 he thought it was a Bar-B-Que  Sauce.
And ate every bite everytime :D. My hubby thinks I'm a wiz for thinking
Of this.    Enjoy

MIXED GREENS

 If you have never had,  greens you are not only missing out on taste but
Nourishment.   Greens are high in iron,  Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
    Perhaps the Star Vitamin is .....Vitamin K......Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important than we once thought (the current minimum may not be optimal), and many people do not get enough of it.


SEE NOTES & TIPS BELOW RECIPE


                                             MIXED GREENS
 Makes : 8 Servings

INGREDIENTS
2 bunches of Mustard Greens
2 bunches of Turnip Greens
Salt and Pepper Taste

DIRECTIONS
1.). Cut the stems off seperate, place in clean sink with cold water to clean
      You do not want bugs floating in your water when cooking. 
2.).  In a large pot of boiling water, cook greens rapidly, covered, 
       Over medium heat for about 25 minutes, or Until tender.
3.).  Serve warm with  abit of juice from the pot. If desired cut greens 
       In pan with a sharp knife cut before serving.   

NOTES AND TIPS
After I clean my greens... I like Collard Greens, kale, Turnip Greens, Mustard Greens
I then cut then so I and my company can eat them without worrying about bite size.

I use a large soup pot. I get the pot hot to smoking, add 3 tablespoons ofExtra Virgin Olive Oil.
1 Hamhock,   1/2 pound of chopped bacon.
2 large sweet onions chopped ( not diced)
When these are just about done I add 5 cups of Chicken Broth ( Swanson 33% less sodium)
1/2 stick of butter.    ( unsalted real butter , Not Margerine , ... I like to control my salt)

Allow to cook greens as above, this will absolutely be delicious.  

Old Fashion Bread Pudding With Apple - Raisin Sauce

               OLD FASHION BREAD PUDDING WITH APPLE RAISIN SAUCE
This is the original recipe of my Grandmother. I sometimes make like this
Many times I substitute my personal favorite ingredients.


INGREDIENTS for BREAD PUDDING
Serves : 9

10 slices of  whole wheat bread
1 egg
3 Egg whites
1 1/2 cups of milk
1/4 cup of sugar
1/4 cup brown Sugar
1 teaspoon pure vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoon sugar

DIRECTIONS FOR APPLE RAISIN PUDDING
1.).  Preheat oven to 350 degrees ... Grease an 8 x 8 inch baking dish with oil
        Lay slices of bread in the baking dish in two rows over lapping like
        Shingles.
2.).  In a medium bowl, beat together egg, egg whites, milk, 1/4 cup brown sugar
       1/4 cup sugar, and vanilla.   Pour egg mixture over Bread.
3.).  In a small bowl, beat together the Cinnamon, Nutmeg, cloves,
       And 2 tablespoons of sugar.   Sprinkle spiced sugar over the bread
       Pudding.    Bake 30 to 35 minutes until it is browned  & firm to the touch.
4.).  Serve warm or at room Temperature, with warm apple raisin sauce
        Option: ice cream is delicious.


INGREDIENTS FOR APPLE RAISIN SAUCE
Makes: 2 cups

1 1/4 cupsApple Juice
1/2 cup Apple Butter
3Tablepoons Molasses
1/2 cup Raisins
1/4 teaspoon ground Cinnamon
1/4 teaspoon  ground nutmeg
1/2 teaspoon orange zest


DIRECTIONS
Stir all the ingredients together in a medium saucepan. Bring to a simmer
Over low heat. Let the sauce simmer 5 minutes
Serve warm

NOTES & TIPS
For the milk, I like to use Almond Milk
So I do not waste, eggs or the whites, I buy
Egg beaters & egg white beaters. I buy our store brand
Walmart, Publix grocery, Winn -Dixie grocery.
To me they are the same.
     If you are concerned it will spoil before you use it
Again.... Don't worry, pick up about 3 or 4 plastic ice cube
Trays, pour egg or egg white in tray freeze, pop out
And place in a zip lock with name and date of product. :D

ROASTED GARLIC POTATO SOUP

A FRIEND of mine , posted a potato soup recipe, mine was similiar, she asked me to post mine and I kept forgetting :D I use to cook for a few elderly families this recipe is the one Geraldine had and would have me fix quite often for them. I added a few things when I copied hers down. with the cold weather ( we are 55 at 1045am ) this is soup weather :D POTATO SOUP INGREDIENTS 5-6 medium potatoes cut in 8ths 1 large onion chopped fine 1 cup finely chopped celery 1 cup diced carrots 1/2 teaspoon of celery seed 1/2 teaspoon nutmeg 2 cups of boiling water 2 tablespoons of olive oil 2 tablespoons of butter ( i use unsalted ) 2 cups of milk ( i use soy milk or evaporated ) salt and pepper to taste 4 to 6 cloves cloves of smashed roasted garlic ( directions below ) DIRECTIONS 1.) HEAT dutch oven, when pot is hot drizzle with olive oil to prevent sticking. add cut carrots, on medium high heat, cook carrots aprox 2 minutes add celery, cook another 2 minutes to tenderize, add onions, hwen these begin to to look clear, add potatoes, continue stirring for about 3 minutes. 2.) ADD 2 cups of boiling water, spices, when this comes back to a boil add the milk and the butter. bring back to a soft boil. ( dip out half of the soup ) with blender or emerser, blend 1/2 of the soup. add smashed garlic to the soup your are going to blend........ my pot is stainless steel so i blend the soup in my pot, ) once the soup is blended and slightly thick at the other half of the soup back into the pot, on low heat, I like to slow cook mine for another hour or more to blend the flavors. Sometimes I have to add more water or milk. Stir to prevent sticking.............. :D enjoy NOTES AND TIPS : to roast garlice, there are two ways. I like to cut the tops off of a whole bulb, place on large square foil and place that in a small baking dish to prevent leakage, cut the top off of the garlic bulb, drizzle olive oil over the open end. sprinkle just a dash of salt. wrap in foil, while in baking dish, place in oven what ever you are baking at 350 to 450 degrees, for aprox 45 to 60 minutes. ( option: top with crumbled bacon, diced scallions, and shredded cheese ) THE SECOND WAY IS LESS TIME: 5 or 6 cloves of garlic, using a large knife or something heavy and safe :D slightly smash the garlic cloves, peel the outer skins off, heat up a small skillet on med high heat, :D in dry pan or a pan lightly sprayed with oil, add smashed cloves and cook until you can see the garlic cloves beginning to turn light brown and the smell will become less strong and more savory, if using right away, allow to cool slightly , mince and add to your recipe last. :D or place in air tight zip lock baggie and freeze or place in airtight container in fridge for up to three to four days :D ENJOY :D it is really good and such a comfort food in cold weather :D

SLOW COOKER APPLE BUTTER

SLOW COOKER APPLE BUTTER


INGREDIENTS 
4 Pound of cooking apples cored, peeled and sliced
1/2 cup apple cider vinegar
3 cups of sugar
1 cup firmly packed brown sugar
1 tsp nutmeg
1 tsp cinnamon

DIRECTIONS
Place apples and apple cider vinegar in 4 quart slow cooker
cover, cook on high for 6 hours, sitr in sugars, turn on low
add nutmeg.
cook on low, covered for 4 more hours.
cool store in refrigerator for up to one week 

================================================
this for a 4 - 5 quart slow cooker.
Eric and i use apples in alot of our dishes. they just add a really good flavor.

Cauliflower Walnut Cream

 CAULIFLOWER AND WALNUT CREAM
   There is no cream added to this soup the delicious rich creamy texture

INGREDIENTS
Serves  4

1 medium cauliflower trimmed outer leaves pulled off and break into small florets
1 medium sweet onion chopped
1 1/3 cup of chicken broth or veggie broth
1  1/3 cup of skim milk
3 tablespoons of walnut pieces
salt and pepper to taste
paprika and walnuts for garnish

DIRECTIONS

    Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower and
the onion and broth into a large saucepan.
    Bring to a boil. cover, and simmer for about 15 minutes, or until soft, add milk and walnuts
then puree in a food processor until smooth.
   Season the soup to taste,  serve sprinkled with paprika and chopped walnuts.

CURRIED CARROT AND APPLE SOUP

       CURRIED CARROT AND APPLE SOUP
Serves 4

INGREDIENTS

2 teaspoons of sunflower oil
1 tablespoon mild curry powder
1 1/4 carrots chopped
1 large sweet onion onion diced
1 tart baking apple, chopped
3 2/3  cups chicken broth
salt and pepper to taste
plain low fat yogurt and carrot curls to garnish

DIRECTIONS

    Heat the oil and gently fry the curry powder for 2 to 3 minutes
Add the carrots, onion and apple,  stir well then cover the pan.
   Cook over very low hear for about 15 minutes shaking the pan occasionally until softened.
Spoon the vegetable mixture into a food processor, or blender, then add half of the broth
and process until smooth.
     Return to the pan and pour in the remaining broth. bring the soup to a boil and
adjust the seasoning before serving in the bowls, garnish with carrot curls and a swirl of
yogurt.   

  SPLIT PEA AND ZUCCHINI SOUP

INGREDIENTS
1 3/4 cup yellow split peas
1 medium sweet onion finely chopped
1 teaspoon sunflower oil
2 medium zucchini finely diced
3 1/4 cups ckicken broth
1/2 teaspoon tumeric
salt and pepper to taste

DIRECTIONS

Place the split peas in a bowl, cover with cold water for several hours or
overnight.  Drain rinse in cold water drain again.
 
cook the onion in oil in a covered pan., shaking occasionally, until soft.
Reserve a handful of diced Zucchini and add the rest to the pan.
Cook .. stirring for  2-3 minutes.

Add the broth and tumeric to the pan and bring to a boil. Reduce the heat then cover
and simmer, for  30 - 40 minutes or until the split peas are tender. Adjust the seasoning.

When the doup is almost ready, bring a large saucepan of water, add the reserved diced zucchini
and cook for 1 minute, drain.. add to soup before serving... yummmy...

Shakertown Recipes

    for those that live in the winters cold north winds :D  Even though I live in Florida
I could live on soups.  they are delicious, when made from scratch they are good for you.

   In 2010 I had the privelage of going to Shaker Town in Pleasant Hill Kentucky
there were five of us girls.  before I left I bought one of their cookbooks. Here are some of their
soup recipes.

TOMATO CELERY

INGREDIENTS
1 medium sweet onion chopped
2 tablespoons of butter
1 - 10 1/2 ounce can of tomato soup
1 tespoon minced parsley
dash of teaspoon pepper
1/2 cup finely chopped celery
1 tablespoon lemon juice
1/4 teaspoon of salt
1 teaspoon sugar
1/8 teaspoon 1 can of water

DIRECTIONS
  saute' onion and celery in butter; do not brown.
Add tomato soup, water parsley, lemon juice, sugar, salt and pepper, Simmer 5 minutes
allow celery to remain crisp,
  Top with chopped  parsley and teaspoon of  sour cream.
   

Homemade Barley veggie soup.

Brrr,  :D. This cold weather makes me smile when I smell comfort food.
Soup is one of  my favorite foods.  Soups, stews, chowders...  When I make soups I always make a large soup pot full.  When it cools, I transfer the soup to sandwich zip lock baggies.
( sandwich zip locks make 1 bowl of soup. ). I place four full sandwich baggies in a one gallon zip lock freezer bag.  Then when I want soup, I pull out a bag , thaw it then heat it. I keep out enough soup for that night and the next night.   :D.    Feel free to alter, switch, change any ingredient that is what is so great about recipes.  They become yours when you personalize it.

     Here are a few of my recipes that I make quie often

Veggie Soup
Ingredients

If using frozen veggies,  I use. 1 large bag of the small cut
If using fresh veggies, I  use
3 large carrots cleaned and diced
3 large potatoes cleaned diced  ( I do not peel mine )
3.celery sticks. Diced, I also toss inthe leafy top of one of the stalks
1/2 cup of Barley
1 cup of frozen or fresh corn
1 cup of frozen or fresh green beans
1cup of  frozen or fresh peas
1 large or 2 medium size sweet onions diced
3 cloves of fresh garlic minced
1 large can of beans of your choice, rinsed until water is clear.
3 cups of chicken broth
1 teaspoon  oregano
1teaspoon. Thyme
1 teaspoon rosemary
I like to add either 1/2 cup of spinach or 1 cup of  cabbage chopped fine...
Dash of salt to taste ... I use sea salt or kosher
1 teaspoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of onion powder
1 teaspoon of garlic powder.
DO NOT USE GARLIC OR ONION SALT....

This sounds like a lot of ingredients. It really isn't
1 large can of diced tomatoes. Or two large tomatoes
3 cups of V- 8 juice. ( this adds so much flavor. )
If adding beef cubes.  I use about 8 to 10

Directions
3 tablespoons of oil,  I use extra virgin olive oil.
 In a hot skillet,  sauté meat, until pink, add onions and garlic,
I then add  carrots, celery, potatoes, can of tomatoes, beans, brown them slightly add broth and juice.
Add everything else. :D.   Once it boils, I turn the burner on low and simmer for four hours
If using crockpot start on high for one hour then reduce to low or simmer for four to six hours.
  I do this because the flavors blend well together and of course it is even better the next day.