Hamburg Soup

• 2 c. tomato juice
• 5 c. water
• 1/2 lb. hamburg
• 1 bay leaf
• 6 to 8 dashes hot sauce
• 3 carrots
• 3 stalks celery
• 1 medium onion
• 3 cloves garlic
• 2 tsp. salt
• 1/2 lb. frozen corn
• 1/2 lb. frozen beans
• 1/2 frozen spinach box
• 5 beef bouillon cubes
• 1 c. small bow noodles (uncooked)

1. Brown hamburg (drain if too fatty).
2. Add tomato juice and water.
3. Add bay leaf, sliced carrots, sliced celery, sliced onion, sliced garlic, salt and hot sauce and bouillon cubes.
4. Cover and simmer until vegetables are tender.
5. Add corn, beans, and spinach. Cook until spinach is thawed.
6. About 15 minutes to 1/2 hour before serving, add noodles.

tomato juice, water, hamburg, bay leaf, hot sauce, carrots, stalks celery, onion, garlic, salt, frozen corn, frozen beans, frozen spinach, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412991 (may not work)