Vegetable Soup, My version

½ head cabbage, shredded or chopped into bite sized pieces
2-4 stalks celery chopped into 1 inch pieces
2 cans tomatoes or 6-8 medium sized fresh tomatoes
1 onion cut into quarters and pulled apart
3-4 potatoes cut into cubes. Leave the skins on.
½ can of corn or whatever leftovers you have in the fridge
2 cans of green beans or 2 cups fresh green beans
1 Cup of sliced carrots
1 pound hamburger fried, rinsed and drained (or leftover beef roast cut up)


Add all together in a large pan and simmer until meat is tender and vegetables are cooked.. Add a couple of dashes of garlic salt, salt and pepper, a pinch of basil or oregano and let simmer for awhile (15-30 minutes).

If you want to add noodles, do so during the last few minutes of cooking. Noodles do not freeze well, so if you plan to freeze part of the soup, ladle out what you want to freeze before adding noodles.

Leftovers can be frozen and used later.