Ingredients:
3lbs ground beef
2 small onions diced
4 stalks celery diced
1 cup frozen carrots
1 cup frozen corn
1 cup frozen black eyed peas
1 cup frozen Lima beans
1 cup frozen green beans
1 cup frozen green peas
2 baking potatoes peeled and diced
46 oz of V8 or tomato juice
{4} 28 oz cans diced tomatoes {not drained}
approximately 2 cups beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt {more if needed}
1 teaspoon pepper
Instructions:
In a little vegetable oil on medium, saute diced onion and celery until tender, set aside. Brown ground beef, drain, then add to onion and celery. Next add canned tomatoes, V8, & beef broth. Bring to a simmer. Add all the frozen vegetables and potatoes. Last add Worcestershire sauce, thyme, and salt and pepper. Bring to a slow and low boil for 45 minutes or until potatoes are tender.
*NOTES*
I used 2 large pots to cook this - it seriously makes a TON o' soup. I split up the soup mixture after I added the tomatoes, broth, and V8.
All vegetables can be added in greater or lesser quantities. There are no hard and fast rules.
It is delicious with corn bread or a grilled cheese!
