Someone asked me once why my vegetable soup was always so much better than theirs.

The only reason I could think of is that you just add a little of this or that, use canned broth, and taste. Cooking is not an exact science.

In a large kettle, fry until all the pink is gone:
1 pound of lean ground beef
1 onion, chopped in small pieces
Add: 2 cans of beef or chicken broth, or one of each
or use bouillon cubes at the rate of one cube per
cup of water (i.e., 4 cubes for 4 cups water)
1 small garlic bud or a sprinkling of garlic powder
1 bay leaf
1 broth can of water

Simmer for 30 minutes.

Taste the broth and add salt, if necessary, and a few shakes of pepper.

Then add about 6 cups of chopped vegetables.

Any vegetables will work, but be sure to include celery, onion, carrots, and cabbage.

Other additions could be potatoes, green beans, corn, peas, turnips, or rutabagas and a small can of tomatoes.

When the vegetables are nearly tender, throw in a couple handfuls of noodles and cook until they are done.

That’s all there is to it.

It’s even better warmed up the next day.