Vegetable Soup - cooking recipe

Ingredients

2 lb. ground beef
3 carrots, chopped
1/4 to 1/2 head cabbage
1 qt. tomato juice
1/2 to 3/4 stick magarine
8 to 10 potatoes
1/2 to 3/4 c. chopped onion
2 to 3 stalks celery
2 tsp. salt
1 tsp. sugar
black pepper to taste
milk

Preparation

Peel the potatoes and carrots and dice to bite size.
Chop up the onions.
In a large cooking pan, put in the potatoes and onions.
Pour in just enough water to barely cover over the potatoes and let them cook until tender, along with the salt and some sprinkling of pepper.
Next, add the tomato juice, carrots, celery and cabbage and cook until tender.
Add the margarine and just enough milk to change the soup's color from dark red to a medium red.
Simmer some additional minutes to blend and serve.