2-3 carrots, chopped
2 lg. potatoes, chopped
1 lg. onion, chopped
4 ribs celery, preferably with tops, chopped
1 sm. head cabbage, coarsely shredded (approx. 3 c.)
1-2 lbs. ground beef
2 tsp. salt
1 tsp. freshly ground pepper
1 qt. tomato juice

Combine carrots, potatoes, onion, celery, cabbage, ground beef, salt and pepper in large stock pot and add enough water to cover. Add tomato juice. Bring to boil, then lower heat and simmer at least 1 hour until meat is cooked and vegetables are tender. Stir occasionally, break up meat. Skim off fat and taste for seasoning.

NOTE: This soup freezes beautifully and generally tastes better the second or third day. The amounts of ingredients are flexible but all the ingredients should be fresh.