Combine juice and vegetables in a large kettle. Bring to a boil and boil gently for 20 minutes. Turn off heat, and then add salt, curry powder, chili powder, and cumin. You may wish to taste as you add the spices and vary the amounts, or leave out as you wish. Cool mixture. Divide into 2 lots and freeze. When ready to use, to each lot add the following: 1 pound ground beef, browned lightly 1 can (15 1/4 ounces) red kidney beans, drained 1 can (15 1/2 ounces) garbanzo beans, drained 1 can (15 ounces) mushroom stems and pieces, juice included 1 can (6 ounces) pitted ripe olives, juice included (halve the olives) 1 can (15 ounces) okra, drained (optional) Heat all together. Serve over cooked rice, Chinese noodles, or serve plain with Parmesan or shredded Cheddar cheese. To complete your meal, serve with garlic bread and a green salad. You may prefer to mix all ingredients with the original juice-vegetable mixture. If so, double second list of ingredients (meat and canned vegetables) and assemble before freezing. You will need a very large kettle, such as a preserving kettle. Freeze in containers the right size for a family meal.