Recovery Soup

• 1-1/2 lb. ground beef
• 2 large onions, diced
• 2 large garlic cloves, minced
• 1/2 large green pepper, diced
• 3 stalks celery, diced
• 1 Tbsp. dried parsley (or 1/4 c. fresh)
• 1 Tbsp. soy sauce
• 3/4 tsp. pepper
• 1 large can (46 oz.) tomato juice
• 2 c. water
• 1 large potato, peeled and diced
• 2 c. coarsely cut cabbage
• 1 can (15 oz.) kidney beans
• 1 pkg. (20 oz.) frozen mixed vegetables
• 1 Tbsp. Italian spices

1. Saute beef in large 8-quart pot. Add onion and garlic. Drain off fat. Add all ingredients in order listed. Bring to a boil. Reduce to low heat and let simmer about 1/2 hour. Stir frequently. Good served with corn muffins.

ground beef, onions, garlic, green pepper, stalks celery, parsley, soy sauce, pepper, tomato juice, water, potato, cabbage, kidney beans, mixed vegetables, italian spices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65794 (may not work)