Ingredients
1-1/2 pounds ground beef2 medium onions, diced2 tablespoons beef bouillon granules1 cup waterSalt and pepper to taste1/2 to 1 teaspoon garlic powder1 bay leaf1 can (46 ounces) tomato or vegetable juice3 celery ribs, diced6 medium carrots, sliced3 medium potatoes, peeled and diced3 cups shredded cabbage1 small green pepper, chopped1 can (15-1/4 ounces) whole kernel corn, drained1 can (8-1/2 ounces) peas, drained1 can (8 ounces) cut green beans, drained
Preparation
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.
Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.
