K's Yummy Vegetable Soup

By calypan

Ingredients

• 2 lbs. ground chuck
• 2 onions, chopped
• 3-4 stalks celery, chopped
• 2 lbs. carrots, peeled and sliced
• 8 Yukon Gold potatoes, peeled and cut into small chunks
• 2-1/2 quarts water
• 2 T. Better Than Bouillon beef base
• 1 pkt. McCormick's Slow Cooker Vegetable Beef Soup Mix
• Several shakes of Maggi's Seasoning (optional)
• Pepper to taste
• 2 (14 oz) cans diced tomatoes
• 1 (14 oz) can stewed tomatoes
• 12 oz. pkg frozen lima beans, thawed
• 12 oz. pkg frozen corn, thawed
• 12 oz. pkg frozen chopped okra, thawed
• 12 oz. pkg frozen green beans, thawed
• 3/4 head cabbage, sliced

Preparation

Step 1

Brown beef and onions in skillet; drain well and add to large soup pot along with carrots.

Warm water in microwave and add beef base, mixing well. Add pkt of soup mix, Maggi's seasoning and pepper. Mix well with whisk and add to beef/carrot mixture. Bring to a slow boil, then reduce heat and simmer. covered for about 2 hours.

Add tomatoes, potatoes, okra and corn. Cover and simmer another 90 minutes or so.

Add green beans, lima beans and cabbage, cover and cook another hour.
(may need to add extra pepper along the way)

Makes a HUGE pot of delicious vegetable soup!!