Vegetable Beef Soup - cooking recipe

Ingredients

1 1/2 lb. ground beef
48 oz. V-8 juice
32 oz. canned tomatoes, chopped with juice
2 cans tomato soup
1 (16 oz.) can cut green beans
1 (16 oz.) can Niblets corn
1 (16 oz.) can garden peas
2 medium potatoes, diced
3 carrots, sliced
1 Tbsp. parsley
1 tsp. basil
salt and pepper
2 to 3 c. water

Preparation

Brown beef in skillet and drain grease.
Drain juice from canned vegetables.
Pour all ingredients into a 10-quart stockpot and boil gently for 1 hour.
Yields 6 quarts of soup.