1 lb. ground chuck
1 onion, chopped
1 (46 oz.) can V-8 juice
1 can cream of mushroom soup
1 can cream of celery soup
1 (1 lb.) pkg. frozen mixed vegetables
Salt and pepper to taste
Worcestershire sauce to taste
1 can diced tomatoes, skinned

In a large pot, brown meat with onions, salt and pepper. Add juice and vegetables and bring to a boil. Simmer until vegetables are done. Add the cream soups and a can of tomato that are skinned and diced. Stir cream soups until they blend in so they will not go to bottom and stick. Makes 4 quarts. Freezes well.