Nanny Robin's Vegetable Soup

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Someone once said that I put "everything but the kitchen sink" in my vegetable soup. It's true, I do put a lot in my soup, and this recipe makes enough for a small crowd and you'll need a large pot. Because the more stuff you put in it, the more soup there is! So, if you don't want to make as much, simply cut the ingredients in half, or leave some things out. I even made it in my 22-qt. canner once, and had a crowd of friends over for soup. The canner wasn't full, but it held an awful lot of soup! I use what fresh ingredients I have on hand and use canned for the rest.

Nanny Robin's Vegetable Soup

Ingredients

1½ lbs. ground beef, cooked and drained

1 can peas, drained

1 can green beans, drained

2 cans corn, drained

1 can stewed tomatoes

2 onions, chopped

1 green pepper, chopped

½ head of a small cabbage, chopped

3-4 carrots, sliced

2-3 stalks celery, sliced

4 potatoes, peeled and cut into about 1" squares

6 beef bouillon cubes

salt and pepper

2 T. parsley

2 46-oz. cans tomato juice, use more or less, depending on

how thick or how soupy you want your soup.

2 or more cups cooked and drained elbow macaroni

Mix all ingredients.
Bring to a boil.
Reduce heat to medium low and simmer until potatoes and carrots are tender, stirring occasionally.

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