2 to 3 carrots, chopped
2 lg. potatoes, chopped
1 lg. onion, chopped
4 ribs celery, chopped
1 sm. head cabbage, shredded
1 to 2 lbs. ground beef
2 tsp. salt
1 tsp. ground pepper
1 qt. tomato juice

Combine carrots, potatoes, onion, celery, cabbage, ground beef, salt and pepper in a large stock pot and add enough water to cover. Add tomato juice. Bring to a boil, then lower heat and simmer at least 1 hour, until meat is cooked and vegetables are tender. Stir occasionally to break up meat. Skim off fat. This soup freezes well and tastes better the second or third day. Can also be used with beef chunks.