2 lb. extra lean ground beef
1 onion, chopped or 4 tbsp. dried onion
2 ribs celery, sliced
0.5 lb. fresh mushrooms, sliced

Cook ground beef over medium heat in a large soup pot. About half way through browning, add onion, celery and mushrooms. Cook until vegetables are tender and meat is crumbly. 1 (10 oz.) can beef bouillon 1 (14 oz.) can diced tomatoes 1 (16 oz.) can kidney beans, drained 2 c. chopped cabbage 5 c. water 2 tsp. dried parsley 1/2 tsp. thyme 1/4 tsp. oregano 1/4 tsp. sweet basil 1/4 tsp. black pepper 1 tsp. salt 1 tsp. seasoned salt 1 tbsp. sugar 1 (10 oz.) pkg. frozen mixed vegetables

Add the next group of ingredients (except frozen vegetables) to the soup pot and bring to a boil. When mixture has reached a full rolling boil, add frozen vegetables. Simmer for 30 minutes, covered. 1 c. broken uncooked spaghetti (1" lengths)