Instructions: In a Dutch oven, brown meat in oil over medium-high heat. Add tomatoes, tomato juice, onions, garlic, pepper and salt. Bring to a boil; reduce heat to low and simmer 1 hour.

Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer 30 more minutes. Add squash; simmer 10 to 15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar.

This recipe yields 8 to 12 servings.

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