Vegetable Beef Soup

1 lb 8 oz Raw London broil, cut into 1/4 inch cubes OR ground beef  

2 qt Beef broth

3-15 oz. cans tomatoes, diced, undrained 

³⁄4 cup Celery, fresh, chopped 

¹⁄2 cup Onions, fresh, chopped 

2 tsp Salt  

¹⁄2 tsp Black or white pepper, ground  

1 Tbsp Onion powder  

1 Tbsp Seasoned Salt or Salt-free seasoning

3 Tbsp Garlic powder  

¹⁄8 cup Parsley, dried  

3 Tab. Italian Seasoning OR Mexican Seasoning

9 oz OR 1¹⁄2 cups Corn, frozen 

19 oz OR 3³⁄4 cups Peas and carrots, frozen 

7 oz  OR 1¹⁄3 cups Green beans, frozen  

Place beef in a large stock pot. Heat over high heat uncovered for 5–8 minutes. Stir often until meat is well done. Add beef broth, tomatoes, celery, onions, salt, pepper, onion powder, seasoning, garlic powder, parsley, and Italian OR Mexican Seasoning. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes Add corn, peas, carrots, and green beans. Cover and simmer over medium heat for 15 minutes or until vegetables are tender.

Makes 25 (1 cup) servings.