Vegetable Beef Soup

• 10 lb. hamburg
• 3 lb. onions, cut up
• 3 garlic buds
• 5 Tbsp. oregano
• 5 Tbsp. sweet basil
• 1 medium size can Accent
• 2 gal. tomato juice
• 6 qt. diced potatoes
• 1 box alphabet noodles
• 1 head shredded cabbage
• 1 pkg. celery, cut up
• 1 pkg. shredded carrots
• 2 bunches parsley, cut up but not cooked
• 25 bouillon cubes
• salt and pepper

1. Brown
2. hamburg,
3. onions,
4. garlic,
5. oregano,
6. basil
7. and Accent.
8. Make sure this is fried good.
9. (Beef stew meat may be used in place of
10. hamburg.
11. Cook
12. until
13. done and save broth.) Add to tomato juice.
14. Cook
15. each vegetable separately;
16. do not cook vegetables and noodles too soft.
17. Add all of water except celery water.
18. Add bouillon cubes.
19. Taste for salt and pepper. Mix all together and can.
20. Cold pack 2 1/2 hours.

hamburg, onions, garlic, oregano, sweet basil, accent, tomato juice, potatoes, alphabet noodles, cabbage, celery, carrots, parsley, bouillon cubes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698123 (may not work)