3 lbs. ground chuck
1 lg. onion
4 pkg. frozen mixed vegetables
3/4 c. barley
1 lg. can V-8 juice
2 cans beef bouillon
1 sm. head cabbage, chopped
1 bottle ketchup (small)

Brown onion and chuck in skillet. Drain fat. Add to rest of ingredients in large kettle. Cook for 1/2 hour. Freeze or serve immediately. If leftovers get too thick when reheated, add bouillon cube (beef) with 1 cup water.