Recipe Name Mom's Beef Veggie Soup Submitted by Guest Recipe Description This is a recipe modified from my mother's recipe. Quantity 0 Quantity Unit Prep Time (minutes) 45 Cook Time (minutes) 60 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 3 pounds Beef, ground, 80% lean meat / 20% fat 2 large Onion, chopped 2 tablespoons garlic minced 2 cups, diced celery 2 cups, chopped Carrots 2 cans (16 fl oz) tomatoes canned, diced 8 cups tomato juice 6 tablespoons beef base 2 cups green beans 1 cup corn kernels 2 cups Peas, frozen 1 head Cabbage, 2 teaspoons salt 2 teaspoons black pepper Steps Sequence Step 1 In a large, deep stock pot, brown beef. Remove excess fat. 2 Add onion and garlic to meat and cook until onion is translucent. 3 Add celery, carrots and canned tomatoes. Add canned tomato juice and beef boullion (you can use more or less of this depending on your personal preference for ''''beefy-ness''''). Add salt and pepper. 4 Bring to a simmer. Using the large can from the tomato juice, empty 2 cans of water into the stockpot to stretch the liquid. Bring to a boil. Add green beans (I prefer frozen)corn and peas. Return to a simmer and allow to cook for about 1/2 an hour. 5 Add chopped cabbage (in bit sized pieces)and return to a simmer. Soup is ready when the cabbage and carrots are tender. I encourage you to sample the broth to check for flavor. You may want more pepper or salt. 6 This recipe freezes well. It can be made with chunks of beef, rather than ground beef. You can also adjust the veggies to your personal likes and dislikes. I''ve made this with no starchy veggies for an Atkin''s friendly recipe and I''ve made it with lima beans added.