Caroline’s Ground Beef & Vegetable Soup

Yield: 10 servings

2 lb. lean ground beef
2 medium onions, chopped
8 stalks celery, diced
4 cubes beef bullion (gluten-free)
16 oz. frozen mixed vegetables (corn, peas, carrots, beans)
10 c. water
5 potatoes, cubed
12 oz. tomato paste
2 t. each: garlic powder, basil, & salt
1 t. pepper

In a large soup pot brown beef and onion; drain grease. Add next five ingredients; cook until vegetables are tender. Stir in remaining ingredients and cook until heated through.