Kimberly's Vegetable Soup

By calypan

Ingredients

• 1-3/4 lbs. ground chuck
• 1 leftover ham bone
• 2-1/2 to 3 quarts water
• 1 T. Italian Seasoning
• 2 T. dried parsley
• 1/2 tsp. garlic powder
• 1 T. beef bouillon granules
• 1 tsp. salt or seasoned salt
• 1 tsp. black pepper (or more to taste)
• 1/2-1 tsp. celery salt
• 1 T. Worcestershire
• several drops Maggi's Seasoning
• 1 extra large onion, chopped
• 4-5 large carrots, sliced
• 2 large celery stalks, sliced
• 3 (14 oz) cans diced tomatoes
• 2 (14 oz) cans green beans, drained
• 4 medium yukon gold potatoes
• 1 (16 oz) bag frozen okra, thawed
• 1 (16 oz) bag frozen corn, thawed
• 1 (16 oz) bag frozen lima beans, thawed
• 1/2 cup elbow macaroni(optional)
• 3/4 head of cabbage, sliced thinly

Preparation

Step 1

Brown beef and onion in skillet until done; drain well. Add to large stockpot with ham bone, water and seasonings, carrots and celery. Bring to a boil, reduce heat, cover and simmer for about 2 hrs.

Add tomatoes and remaining vegetables. Bring to a boil, reduce heat and simmer partially covered for another hour. Uncover, add macaroni if desired, and continue cooking another 30 min., stirring often.

Makes a lot! Freezes well.