Vegetable Soup

• 2 lb. ground beef
• 3 carrots, chopped
• 1/4 to 1/2 head cabbage
• 1 qt. tomato juice
• 1/2 to 3/4 stick magarine
• 8 to 10 potatoes
• 1/2 to 3/4 c. chopped onion
• 2 to 3 stalks celery
• 2 tsp. salt
• 1 tsp. sugar
• black pepper to taste
• milk

1. Peel the potatoes and carrots and dice to bite size.
2. Chop up the onions.
3. In a large cooking pan, put in the potatoes and onions.
4. Pour in just enough water to barely cover over the potatoes and let them cook until tender, along with the salt and some sprinkling of pepper.
5. Next, add the tomato juice, carrots, celery and cabbage and cook until tender.
6. Add the margarine and just enough milk to change the soup's color from dark red to a medium red.
7. Simmer some additional minutes to blend and serve.

ground beef, carrots, cabbage, tomato juice, magarine, potatoes, onion, stalks celery, salt, sugar, black pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011811 (may not work)