This recipe was passed down to me from my grandma, and it’s something my family has always enjoyed on a cold fall or winter day. Its easy to do, it just needs to be left on the stove for a few hours, so make sure you have a day when you are home that you can turn it on and forget about it. Another plus – it still tastes just as great if you freeze it and reheat it later on. I like to make a big pot and freeze it so I have it on those cold winter days when I’m craving soup, but not wanting to cook.

• 1 can/bottle tomato juice (I used Campbell’s tomato juice 64 oz bottle)

• 1 small can tomato soup (for thickening)

• 1 onion, chopped

• celery, chopped

• 1 lb hamburger meat

• 1 can corn, drained

• carrots, chopped

• 1 can green beans, drained

• 1 can peas, drained

• 2 potatoes, chopped

• 1 tablespoon garlic, chopped

• Pepper

• Lawry’s seasoned salt

• Garlic powder

Pour the tomato juice in a big pot on medium. Crumble in the hamburger meat – it should be as crumbled as you can get it. Add tomato soup, chopped onion, garlic, pepper, seasoned salt and garlic powder – give it a few shakes, until you think it’s enough for your liking. Cook on medium to medium low for one to two hours, until the hamburger meat is starting to look done. Add potatoes, carrots and celery and cook until almost fork tender (depending on your temperature this could be one to two hours). Add corn, green beans and peas. Cook on low until ready to serve.

Typically I serve it with warm French bread – Enjoy!

*Cooks note – if you are a vegetarian, you can exclude the step on hamburger meat and have a delicious vegetable soup.