1 1/2 lbs. ground lean beef
6 c. water
1 (16 oz.) can whole tomatoes, broken up
1 c. tomato juice
1/4 c. instant minced onion
1 1/2 tsp. basil leaves, crushed
1 1/2 tsp. dill weed
1 tsp. garlic powder
3/4 tsp. thyme leaves, crushed
1/4 tsp. black pepper
1 bay leaf
1 c. diced raw potatoes
1 c. chopped cabbage
1 c. diced green pepper
1/4 c. thinly sliced carrots
1 (10 oz.) pkg. corn, frozen
1 (9 oz.) pkg. frozen green beans

In large pot brown meat, stirring to crumble. Drain off drippings. Add water, tomatoes, tomato juice, onion, basil, dill, garlic, thyme, pepper and bay leaf. Bring to boil. Reduce heat and simmer, covered for 30 minutes. Add potatoes and cabbage. Simmer, covered, until potatoes are almost tender, about 10 minutes. Add green pepper, carrots, corn and green beans Simmer, covered, until vegetables are tender, about 5 minutes. Remove bay leaf before serving. Makes 8 servings; about 206 mgm sodium and 228 calories per serving.