- 1 1/4 lb. lean ground beef
- 4 cups beef bouillon
- 1 (28 oz.) can tomatoes
- 2 cups carrots, sliced
- 1 cup green pepper, chopped
- 1 cup onions, chopped
- 1 medium head cabbage, chopped
- 2 tsp. salt
- 1 tsp. pepper
- 2 1/2 cups tomato juice
Brown the meat in a very large soup pot, sprayed with non-stick spray. Pour off all of the fat. Add all the other ingredients and cook for a least 2 hours. It can be frozen in plastic containers.
Makes 16 (1 cup) serving.
Source: A friend Jennifer
By Raymonde G. from North Bay, Ontario
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