1 lb. ground beef
2 large onions, chopped
3 medium potatoes, chopped
1 Tbsp. salt
1/2 tsp. pepper
1 stick margarine
10 oz. pkg. frozen peas
10 oz. pkg. frozen carrots
10 oz. pkg. frozen corn
10 oz. pkg. frozen lima beans
64 oz. tomato juice or 15 oz. tomato sauce
1 large can tomatoes
3 to 4 c. water
1/4 c. sugar (if desired)

Saut ground beef in large Dutch oven until browned, stirring to separate. Drain off fat. Add remaining ingredients and simmer, covered, for 45 minutes or until all vegetables are very tender. Any leftover meat, vegetables or pasta may be added, if desired.

(Do not use potatoes if freezing the soup.) Great served with cornbread!