2 lbs. lean ground beef
1 medium head cabbage, chopped
1 medium onion, chopped
1/2 can whole kernel corn, drained
1 can red kidney beans
1/2 can sweet peas, drained
1 can green beans, drained
4 medium potatoes, diced
3 stalks celery, chopped
4 carrots, thinly sliced
1 (15 oz.) can tomato sauce
3 c. water
Salt, pepper, and chili powder to taste

Crumble beef in large pot with 3 cups water. Add onion, celery, carrots, and cabbage. Cook until tender; add corn, beans, peas, and tomato sauce. Simmer about 1 hour. Add potatoes last; cook until tender. Remove broth as needed and add back as necessary as soup cooks down. Add chili powder early so flavor will distribute. Salt and pepper to taste. Soup is especially good during cold weather, but also makes a nice luncheon with a salad and your favorite crackers. Enough to serve a small army or a few teenagers.