1 lb. extra lean ground beef
1 medium onion, diced
2 stalks of celery, diced
3-4 cups cabbage, shredded
1 1/2 cups carrots, sliced
1 can corn kernels
1 can diced tomatoes
2 cups potatoes, cubed (optional)
12 cups beef broth (low-sodium if preferred)
pepper, to taste
In a large soup pot, brown the ground beef with the diced onion until completely cooked.
Add chopped vegetables and beef broth.
Open cans of corn and tomatoes and pour into the soup undrained.
Bring to a boil and simmer for 15-20 minutes.
Add pepper to desired taste.
Serve hot. *It keeps well in the fridge for a week.
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