1/2 lb. ground round beef
7 beef bouillon cubes
1 (16 oz.) can tomatoes
2 lg. onions, diced
3/4 c. diced celery
2 carrots
Salt & pepper
1/2 tsp. rosemary & thyme
1 (16 oz.) pkg. frozen peas
3 tbsp. chopped parsley

In saucepan on high heat, heat 7 cups water to boiling. Add cubes and all ingredients through carrots.

Cook meat stirring until it loses red color. Add to soup. Add peas and cook 10 minutes. (This tastes great and takes a lot less time and effort than old fashioned vegetable soup.)