Ground Round Vegetable Soup - cooking recipe

Ingredients

2 lb. ground round
2 lb. frozen Hanover vegetables for soup
2 sticks celery, chopped
1 medium can V-8 vegetable juice
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery salt
1/2 tsp. Season-All
1/4 c. sugar
2 qt. water

Preparation

In a large kettle (6 quart or larger), crumble meat into water.
Add vegetables, celery, salt and pepper.
Start on high until it comes to a boil.
Reduce heat to medium-low.
Cover and let simmer for 1 hour or longer until vegetables are tender.
Add V-8 juice, celery salt, Season-All and sugar.
Stir to dissolve sugar.
You may have to add a little more water.
Cover and let simmer for 20 to 30 minutes.