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020Beef Vegetable Soup
adapted from The Lady and Son’s

{what you need}
1 pound ground beef, cooked
1 cup potatoes, diced
1 cup corn kernels, fresh or canned
1 cup cut okra, fresh or frozen
1 cup frozen green peas
1 cup celery, diced
1 cup green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup carrots, thinly sliced
1 1/2 cups onions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon season salt
2 tablespoons beef bouillon granules
1 tablespoons dried parsley
1 teaspoon garlic powder
1 tablespoon dried Italian seasoning
2 quarts cold water
1/2 cup uncooked elbow macaroni
salt to taste

Brown meat and drain.  Add all ingredients into a large pot and bring to a boil, stirring to distribute the ingredients.  Reduce the heat and simmer covered for 45 minutes.  Would work great in the crock pot too! {When I make it again I will probably add an additional can of tomatoes}

Happy Fall!

fresh * hearty * healthy