German Vegetable Soup

• 1-1/2 pounds ground beef
• 2 medium onions, diced
• 2 tablespoons beef bouillon granules
• 1 cup water
• Salt and pepper to taste
• 1/2 to 1 teaspoon garlic powder
• 1 bay leaf
• 1 can (46 ounces) tomato or vegetable juice
• 3 celery ribs, diced
• 6 medium carrots, sliced
• 3 medium potatoes, peeled and diced
• 3 cups shredded cabbage
• 1 small green pepper, chopped
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (8-1/2 ounces) peas, drained
• 1 can (8 ounces) cut green beans, drained

1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
2. Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.
3. Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

ground beef, onions, beef bouillon granules, water, salt, garlic powder, bay leaf, tomato, celery, carrots, potatoes, cabbage, green pepper, whole kernel corn, peas, green beans

Taken from www.tasteofhome.com/recipes/german-vegetable-soup/ (may not work)