Vegetable Beef Soup

By Allen Drake, January 9, 2005

4 pounds Ground beef, browned (about 7 cups after cooked, and one cup of liquid cooked off of this)

4 pounds Potatoes (about 9 potatoes)

1 pound Carrots (3.5 cups after slicing)

1.5 pounds Broccoli (about 1 bundle)

2 medium Onions chopped (28 ounces, roughly, or 7 cups after chopping)

1.5 pounds Celery chopped (about one bundle, 7 cups after chopping)

28 ounce can Whole tomatoes, chopped up

2 tablespoons Worcestershire sauce

29 ounces Can of tomato sauce

½ teaspoon Garlic powder

4 leaves Bay leaves

2 tablespoons Sugar

2 teaspoons Paprika

1 teaspoon Pepper

2 tablespoons Salt

12 cups Water (may want to substitute beef broth, but I haven’t tried this)

The above makes a large stock pot full of soup. Cut this recipe in half to cook in a 5 quart crock pot.

Add all the ingredients (adding water last so as to not overflow your pot) and boil starting on high heat and, once boiling, back off to medium heat, cooking until carrots and celery are tender.

Salt and pepper individual servings to taste.