Hamburger Soup

• 2 lb. ground beef
• 1 onion, chopped
• 1 large (28 oz.) or 2 small (15 oz.) cans tomatoes
• 1 (15 oz.) can tomato sauce
• 1 can cut green beans
• 1 can Shoe Peg corn
• 1 can small green butter beans
• 1 can diced carrots
• 1 can small green peas
• 1 envelope French's or Sauer's beef stew seasoning

1. Cook beef slowly until gray.
2. Drain off fat.
3. Put in large soup pot.
4. Add tomatoes; if whole tomatoes, cut 4 or 5 times with scissors, while still in can.
5. Pour all vegetables and juice in soup pot.
6. Stir in beef stew seasoning mix.
7. Bring to a boil, then cut down and simmer about two (2) hours.
8. Put in container and freeze.
9. Makes about 5 quarts.
10. Do not add salt to this recipe. When serving, may add 1 large can V-8 juice to this recipe.
11. I sometimes add 2 to 4 tablespoons sugar.

ground beef, onion, tomatoes, tomato sauce, green beans, peg corn, green butter, carrots, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=525735 (may not work)