Hamburger-Veggie Soup - cooking recipe

Ingredients

1 lb. lean ground beef
1 tsp. each: marjoram, rosemary, savory and thyme
1/2 tsp. fennel seed
1/2 tsp. pepper
garlic to taste
1 medium onion
2 medium potatoes, cubed
2 carrots, diced
1 can corn, drained
1 can green beans
1 bouillon beef cube

Preparation

In Dutch oven pan, fry hamburger in two tablespoons butter and all seasonings, garlic, bouillon cube and onion.
Don't drain.
In same pan, add 8 cups water, potatoes and carrots.
Put lid on and boil until veggies are tender.
Add corn and beans; cook until warm.
Serve.
The fennel seed add a sweetness to the flavor of the soup.