1 1/2 lb. lean ground beef
6 c. water
1 (16 oz.) can whole tomatoes, broken up
1 c. tomato juice
1/4 c. instant minced onion
1 1/2 tsp. basil leaves, crushed
1 1/2 tsp. dill weed
1 tsp. garlic powder
3/4 tsp. thyme leaves, crushed
1/4 tsp. ground black pepper
1 bay leaf
1 c. diced raw potatoes
1 c. chopped cabbage
1 c. diced green onions
1/4 c. thinly sliced carrots
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 oz.) pkg. frozen cut green beans

In a large pot brown meat, stirring to crumble. Drain off fat. Add water, tomatoes, tomato juice, onions, basil, dill, garlic, thyme, pepper and bay leaf. Bring to a boil. Reduce heat and simmer covered, for 30 minutes.

Add potatoes and cabbage and simmer, covered, until potatoes are almost tender, about 10 minutes. Add green pepper, carrots, corn and green beans. Simmer, covered, until vegetables are tender, about 5 minutes. Remove bay leaf before serving. Serves 8 (228 calories per serving).