Ingredients

  • 2 lb. ground sirloin or chuck
  • 1 large (48 oz.) can tomato juice
  • 1 large (16 oz.) can stewed tomatoes
  • 1 (8 oz.) can minced clams, rinse and drain
  • 2 tsp. basil
  • 2 tsp. leaf oregano
  • 2 tsp. garlic powder
  • 1 bay leaf
  • 2 Tbsp. minced dry onion flakes
  • 1 Tbsp. Worcestershire sauce
  • 2 cubes chicken bouillon
  • 1 (7 1/2 oz.) jar sliced mushrooms, drained
  • 2 c. chopped celery
  • 1 c. sliced carrots
  • 1 can each green and yellow wax beans with juice
  • 1/2 head finely shredded cabbage
  • 1/2 c. elbow pasta* (see below as to when to add)

Method

  • Saut beef and drain on paper towel; press out any grease. Place in very large soup pot. Add remainder of ingredients in order given, ending with cabbage. Simmer until done, about 1 1/2 hours.