Hank Bryant'S Vegetable Beef Soup - cooking recipe

Ingredients

1/2 to 1 lb. ground meat, browned and drained, or leftover pot roast, cubed
1 (No. 3) can tomatoes, run through blender
1 pkg. brown gravy mix
1 tsp. Kitchen Bouquet
1 Tbsp. onion, minced
3 stalks celery, chopped
4 medium carrots, chopped
1/2 can whole kernel corn
2 Tbsp. barley
Lawry's seasoned salt
Accent
pepper
tomato juice or water (if desired)
spaghetti (optional)

Preparation

Put all ingredients into a large pot (3 1/2 or 4-quart size). Add tomato juice or water to bring it to desired consistency. Cook, covered, 1 to 1 1/2 hours on \"low\" setting of burner.
A small amount of spaghetti may be added shortly before soup finishes cooking.