Tomato/Beef/Vegetable Soup

• TOMATO/BEEF/VEGETABLE SOUP
• 1 lb. GROUND BEEF
• 6 stalks CELERY (CUT UP)
• 4 sm. ONIONS- DICED
• 6 CARROTS, SLICED
• 2 POTATOES, DICED
• 1 cup FROZEN PEAS (OPTIONAL)
• 1 cup FROZEN LIMA BEANS (OPTIONAL- GREEN BEANS CAN BE USED, ALSO)
• 1 28 OZ. CAN CRUSHED TOMATOES (PLUS REFILL CAN 2X WITH WATER)
• 1 can 12 OZ. TOMATO SOUP (PLUS REFILL CAN 2X WITH WATER)
• 2 cans -12 OZ- CHICKEN BROTH
• 2 tbsp. Lemon Pepper
• 1 tbsp. Salt-Free Seasoning
• 1 tbsp. Lemon Juice
• 2 tbsp. Parsley Flakes
• 1 tsp. Marjoram
• 1 tsp. Thyme
• 1 tbsp. each Beef and Chicken Bouillon (If available)
• 1 cube each (if available)
• 20 minutes
• until veggies are tender.

1. Start with large soup pot, add the two cans of Chicken Broth, and bring to a boil while you cut up the onions, celery and carrots.
2. Add to the broth, and cook at a boil for 20 minutes or until veggies are tender.
3. Add crushed tomatoes, tomato soup and cans of water, and the seasonings.
4. Add the frozen veggies Brown the ground beef and add to the soup mixture.
5. Cook on medium heat for an additional 20 minutes.
6. Makes 5-6 quarts soup

tomatobeef, ground beef, stalks celery, carrots, potatoes, frozen peas, frozen lima beans, tomatoes, tomato soup, chicken broth, lemon pepper, salt, lemon juice, parsley flakes, marjoram, thyme, chicken, minutes

Taken from www.foodgeeks.com/recipes/21551 (may not work)