1/2-3/4 lb. ground chuck
1 qt. can tomatoes, crushed
1 env. onion soup mix
10 oz. pkg. frozen soup vegetables
1 tbsp. sugar, optional
1 grated turnip
1 c. grated cabbage
1/2 can cream corn
1 beef bouillon cube
4-5 c. water

Fry meat until lightly brown. Drain grease. In large pan put tomatoes, onion soup mix, turnip, cabbage and water. Simmer until vegetables are tender. Add frozen vegetables, meat, bouillon cube and corn. Cook until vegetables are done. Then simmer slowly for 30-60 minutes. Longer cooking or reheating enhances the taste.