Ingredients:

1 48 oz. can tomato juice

1 lb. fresh lean ground beef

1 bag frozen mixed vegetable

1 8.5 oz. can lima beans or substitute another bean

1 14-ounce can whole peeled tomatoes, mashed and with juice

2 potatoes, diced

2 med. onions, diced

2 teaspoons salt

1 teaspoon pepper

1 teaspoon Worcestershire sauce

Directions:

1. Bring tomato juice to a boil. Slowly add crumbled ground beef. Cook until beef is separated. Add onions, mixed vegetables, potatoes, salt and Worcestershire sauce. Cook over medium heat until vegetables are tender, stirring occasionally. Add more salt if desired.

2. This is the soup schools would make on Fridays. You are cooking the lean ground beef in the boiled tomato juice before the vegetables and onions are added. Using the leanest ground beef available allows you to do this and not have to worry about “precooking and draining” it. That is why the instructions tell you to “slowly add” the crumbled ground beef to the boiled tomato juice. However, you could cook the hamburger, drain & then add to tomato juice.

Bon Appetit!