1 1/2 lb. ground lean beef
6 c. water
1 can (16 oz.) whole tomatoes, broken up
1 c. (8 oz.) tomato juice
1/4 c. instant minced onions
1 1/2 tsp. basil leaves, crushed
1 1/2 tsp. dill weed
3/4 tsp. thyme leaves, crushed
1 tsp. garlic powder
1/4 tsp. ground black pepper
1 bay leaf
1 c. diced raw potatoes
1 c. chopped cabbage
1 c. diced green pepper
1/4 c. thinly sliced fresh carrots
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (9 oz.) frozen cut green beans

In large sauce pot brown meat; stirring to crumble; drain off drippings. Add water, tomatoes, tomato juice, onion, basil, dill, garlic, thyme, black pepper and bay leaf. Bring to a 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 (1 cup) servings.

Note: To get rid of all fat, cool soup in refrigerator until fat is hardened. Lift off fat with spoon.