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Mom's Beefy Vegetable Soup

Source of Recipe

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Recipe Introduction

Karen Marshall St. Louis Globe Democrat Food Editor My love affair with the recipe started at around the age of 8; as an avid reader I was always looking for something to read as we were a house without books. Perhaps that explains my passion for books now. Almost from the start I started clipping recipes. My unknowing mentor was Marian O'Brien, food editor for the Globe. After she retired, Karen Marshall was one of the last food writers when the Globe stopped printing in the early 1980's.. This hearty soup is credited to Karen's mom. You could substitute chunks of beef and stock, but this version is quicker.. Combine the following in a large stock pot and add enough water to cover:

3 carrots, chopped
2 large peeled potatoes, cubed
1 large chopped onion
4 ribs celery sliced, include some of the leafy tops
3 cups chopped cabbage
1 or two lbs. ground beef
2 tsp salt
1 tsp freshly ground pepper
[pinch of sugar-my addition]

add 1 quart of tomato juice, I use V8 juice, and bring to a boil, then simmer at least 1 hour. Meat should be tender. Stir occasionally to break up the hamburger. Skim off the fat and season to taste..