Thursday Lunch Club Soup - cooking recipe

Ingredients

2 to 3 lb. ground round
1 (1 lb.) can baked beans
1 (28 oz.) can tomatoes, cut up or 1 large can V-8 juice
1 large pkg. frozen soup vegetables
1 large onion, chopped
6 to 8 beef bouillon cubes
1/2 medium size cabbage, cut up
sliced potatoes (optional)
2 Tbsp. barley (optional)
macaroni (optional)
oregano to taste
pepper to taste
garlic powder to taste
basil leaves to taste
bay leaf to taste
rosemary to taste

Preparation

Brown and drain meat.
Add ingredients.
Let simmer all day. (Add macaroni prior to serving if you choose to use it.)