Peel-A-Pound Soup - cooking recipe

Ingredients

4 teaspoons chicken bouillon
4 cups water (more as needed later to cover vegetables)
3 1/4 ounces green onions
8 1/2 ounces yellow onions
10 1/4 ounces celery
10 3/4 ounces carrots
19 1/4 ounces cabbage
14 ounces stewed tomatoes
11 1/2 ounces vegetable juice
26 1/2 ounces lean ground beef

Preparation

Wash and chop/slice up all the vegetables.
Brown meat, rinse well - set aside.
Dissolve bouillon cubes in 4 cups of boiling water.
Add meat to bouillon stock.
Add all the vegetables.
Add canned tomatoes, juice and all.
Add vegetable juice.
Add more water as needed to just cover the vegetables.
Bring to a boil and cook until veggies reach your desired doneness. (I usually undercook them and then scoop out a portion and microwave it - this way the veggies stay fresh and crisp).