Pickles...

Still canning! I did 11 quarts and 1 pint of sweet pickles today. I have to redo my hot pepper jelly because it did not set up. URGGGGG!! I just made the best soup! You will have to try it!

STUFFED CABBAGE ROLL SOUP
1 ½ lb. ground chuck
1/2 medium onion, diced
2 cups finely chopped bell peppers
2 cloves garlic, chopped
1 cup chopped zucchini (small pieces)
2 cups diced cabbage
1 46 oz. can tomato juice
3 cups water or beef broth
1 14.5 oz. can diced or crushed tomatoes
1/2 cup rice
1-2 tsp. beef base
½ tsp dried marjoram
Celery salt and pepper to taste

Brown meat, drain. Sauté onion, peppers, zucchini, cabbage and garlic till tender. Mix all ingredients in soup pot and cook on low for 1 hour. This can be cooked in a crock-pot on low for 4-6 hours. Note: This soup freezes well in individual portion containers.