German Vegetable Soup

GERMAN VEGETABLE SOUP

1-1/2 lb. ground beef
2 med. onions, diced
2 Tbsp. beef bouillon granules
1 cup water
Salt and pepper to taste
1/2 to 1 tsp. garlic powder
1 bay leaf
1 can (46 oz.) tomato or vegetable juice
3 celery ribs, diced
6 med. carrots, sliced
3 med. potatoes, peeled and diced
3 cups shredded cabbage
1 small green pepper, chopped
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (8-1/2 oz.) peas, drained
1 can (8 oz.) cut green beans, drained

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. Yield: 16 servings (4 quarts).