Recipe from Georgene Trewatha of Campbell, Mo.
Prep Time: 30 min
Total Time: 3 hrs
6 med potatoes cut in cubes (white or red)
6 scraped, washed and cubed carrots (size your choice)
1 cup celery (from the heart of the celery stalk is best)
2 medium onions cut into sections
1 med. head of cabbage cut in small sections, cook above for one hour then add,
1 can green beans
1 can of yellow corn
1 can tomato sauce
2 beef boullion cubes
1 can home canned or diced tomatos or tomato juice your choice or both,
1 cup elbow macaroni
1 1/2 lbs. hamburger
1. Cook the first 5 ingredients for an hour.
2. For the meat for my soup, make hamburger into small balls and cook in water until, done about 15 mins.
3. Drain this and add the mini balls and rest of veggies. The longer it simmers until the veggies are done the better the soup,
Servings: 8 or 10,,, leftovers are fine to rewarm and serve again.
Comments: My six grandchildren give this soup a blue ribbon, leftovers can be frozen.
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