Quick Vegetable Soup
|Ground beef||1 Pound|
|Sliced onion||1 Cup (16 tbs)|
|Potatoes||1⁄2 Cup (8 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Canned tomato juice||46 Ounce|
|Rice||1⁄4 Cup (4 tbs)|
|Beef bouillon||2 Can (20 oz)|
Saute ground beef and onion in large kettle until browned.
Add potatoes, cabbage, carrots, celery, tomato juice, rice and bouillon with 1 1/2 cups water to beef mixture; season with basil, thyme, bay leaf, salt and pepper.
Bring to a boil; reduce heat.
Simmer, covered, for 1 hour or until vegetables are tender.