Hank Bryant'S Vegetable Beef Soup

• 1/2 to 1 lb. ground meat, browned and drained, or leftover pot roast, cubed
• 1 (No. 3) can tomatoes, run through blender
• 1 pkg. brown gravy mix
• 1 tsp. Kitchen Bouquet
• 1 Tbsp. onion, minced
• 3 stalks celery, chopped
• 4 medium carrots, chopped
• 1/2 can whole kernel corn
• 2 Tbsp. barley
• Lawry's seasoned salt
• Accent
• pepper
• tomato juice or water (if desired)
• spaghetti (optional)

1. Put all ingredients into a large pot (3 1/2 or 4-quart size). Add tomato juice or water to bring it to desired consistency. Cook, covered, 1 to 1 1/2 hours on "low" setting of burner.
2. A small amount of spaghetti may be added shortly before soup finishes cooking.

ground meat, tomatoes, brown gravy mix, kitchen, onion, stalks celery, carrots, whole kernel corn, barley, salt, accent, pepper, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1025193 (may not work)