Victor’s Famous Vegetable Soup

Ingredients:

• 8 cups of water
• Vegetable bouillon cubes
• I package of dry onion mix
• 28 oz. can stewed tomatoes
• 12 oz. package of frozen mixed vegetables
• Ground turkey or beef (you don’t have to put meat in the soup, but if you choose to use it, fry it before adding to the soup)
• Uncooked rice OR chunked potatoes OR noodles (ONLY USE ONE)
  

Victor says you have to work really hard to mess up this soup. He sometimes adds other things, such as shredded cabbage (just a handful or two--don't overdo it). Use your imagination. If you have leftover veggies or rice, throw them in. 

Instructions:

1. Put 8 cups of water (or less depending on how much soup you want to make) in a large kettle.
2. Add the number of bouillon cubes needed for the amount of water you use. Victor prefers vegetable bouillon cubes, but chicken or beef ones would work as well.
3. Add 1 package of dry onion mix. If you use less than 8 cups of water, adjust the amount of onion mix accordingly.
4. Add the can of stewed tomatoes, including all the liquid.
5. Cook on medium till the liquid is hot, then add the frozen mixed vegetables.
6. If you’re using rice or potatoes, add now. If you prefer noodles, add six to eight minutes before you’re serving the soup.
7. Add the ground meat.
8. Turn heat on medium low and let the soup simmer and the flavors mingle.

A good way to tell if the soup is done is to check one of the vegetables that takes the longest to cook (for example, a green bean), or if you’re using potatoes, check one of the chunks. When they’re done, the soup is ready to be served—or you can let it simmer longer on low. Don't let it simmer too long if you're using potatoes or noodles, or they'll get mushy.