Peel-a-pound Soup

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 4 teaspoons chicken bouillon
• 4 cups water (more as needed later to cover vegetables)
• 3 1/4 ounces green onions
• 8 1/2 ounces yellow onions
• 10 1/4 ounces celery
• 10 3/4 ounces carrots
• 19 1/4 ounces cabbage
• 14 ounces stewed tomatoes
• 11 1/2 ounces vegetable juice
• 26 1/2 ounces lean ground beef

Recipe

• 1 wash and chop/slice up all the vegetables.
• 2 brown meat, rinse well - set aside.
• 3 dissolve bouillon cubes in 4 cups of boiling water.
• 4 add meat to bouillon stock.
• 5 add all the vegetables.
• 6 add canned tomatoes, juice and all.
• 7 add vegetable juice.
• 8 add more water as needed to just cover the vegetables.
• 9 bring to a boil and cook until veggies reach your desired doneness. (i usually undercook them and then scoop out a portion and microwave it - this way the veggies stay fresh and crisp).