Grandma Myra's Beef Vegetable Soup

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This recipe is a classic in my dad's family. My grandma almost always had a big pot of this for us to eat on over the course of our stay in the "valley" at our family's homeplace in Tazewell County, VA. There is something magical that happens in this soup...all the parts separated out are simple, but together you get something extra tasty and forever nostalgic. Great with any type of bread!

Grandma Myra’s Vegetable Beef Soup
1 lb lean ground beef
4 beef bouillon cubes
2 cups water
4 cups diced fresh tomatoes or 
2 16oz cans tomatoes, undrained 
2 cups cubed fresh potatoes or
1 16oz can potatoes undrained and cubed
1 cup diced celery
7 green onions, chopped
1 cup sliced carrots
1 16oz can whole kernel corn, undrained
1 16oz can sliced yellow squash, undrained (or fresh) OR 1 can of lima beans
1 16oz can cut green beans, undrained
1 can peas
1 T salt
2 t garlic powder
½ t dried basil
¼ t pepper

Brown beef in large saucepan; add bouillon cubes, water, vegetables, and seasonings. Bring to boiling point. Cover and simmer 20 minutes or until vegetables are tender. Serve hot. Yield 4 quarts or 12 servings. Note: If using fresh vegetables, additional water may be necessary.

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