BEEF VEGETABLE SOUP

INGREDIENTS:

1 medium onion, chopped

350 ground beef

2 stalks celery, sliced (1/3 cup)

1 large carrot, cut into small cubes, ( cup)

1 can tomato sauce

1tbsp. cornstarch, dissolved in 1tbsp. water

6 medium cabbage leaves, shredded (2 cups)

PROCEDURE:

1. Sauté onion and beef in oil. Cook beef until light brown. Add celery, carrots and 4 cups water.

   Season with 3/4tsp. iodized salt and simmer for 20 minutes.

2. Pour in tomato sauce. Simmer for 10 minutes. Add cornstarch and cabbage. Cook until cabbage is

    crisp tender.