2-3 quarts water
1 (2 lb.) bag mixed vegetables (carrots, corn, limas, green beans, etc.)
6-7 beef bouillon cubes
3 lb. lean ground beef
2 medium Vidalia or sweet yellow onions, chopped
2 lb. peeled white potatoes
1 (28 oz.) can petite diced tomatoes (Hunts)
4 tbsp. (1/2 stick) butter
salt and pepper, to taste

Bring water, vegetables (except potatoes, and tomatoes) and bouillon cubes to a boil on medium-high heat. Cook for twenty minutes.

In a skillet, cook beef and onions together until cooked thoroughly. Drain off fat. Add to soup mixture.

Add potatoes after veggies have cooked for twenty minutes and cook for another 10 to 15 minutes or until potatoes are fork tender. When potatoes are done add your canned tomatoes and heat to boiling. Add butter and stir until mixed. Season, to taste.

Note: You can simmer the soup on low until ready to serve as to not overcook your potatoes.

Serve with buttermilk cornbread!

Submitted by: W. Howard