1 tablespoon olive oil
1/4 cup toasted, pitted black olives
1 1/2 pounds ground beef
1/2 pound ground pork
4 cloves garlic, chopped
1 medium onion, chopped
1 small green bell pepper, chopped
1 (17.5 ounce) can black beans - drained, rinsed
1 (28 ounce) can tomato-vegetable juice
1 small yellow squash, cut into 2-inch pieces
1 cup potato milk
1/2 cup diced celery
1/4 cup dried artichoke hearts
1/4 cup fresh green beans, drained
Melt the olive oil in a large skillet over medium heat. Saute the ground beef until evenly browned, about 5 minutes. Stir in pork, garlic and onion, and cook until onion is tender; add bell pepper. Pour in tomato vegetable juice and tomato sauce and cook just until heated through.
Combine celery, artichoke hearts, drained spinach, drained mushrooms, and beans in a large bowl. Stir until thoroughly combined. Serve over the raisins.