Texas Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. chopped onion
3/4 c. chopped celery
5 c. water
1 (28 oz.) can tomatoes, cut up
1 (16 oz.) can whole kernel corn
1 (15 oz.) can kidney beans
1 c. sliced carrots
1 garlic clove, minced
6 beef bouillon cubes
2 tsp. salt
1/4 tsp. pepper

Preparation

In Dutch oven, cook beef, onion and celery until beef is browned; drain off excess fat.
Add rest of ingredients; bring to a boil.
Reduce heat and simmer, covered, about 10 minutes. Portion of soup may be removed to freeze for snacks.
Cook remaining soup until carrots are tender, about 15 minutes.
Makes 3 3/4 quarts in all.