Instructions: Use the leanest beef possible and drain the grease well.

Peel potatoes and carrots and cut into desired-sized pieces.

In large Dutch oven, brown ground beef with the onion. Add the potatoes, carrots and bouillon cubes and cover with water. Bring to a boil and then turn down to low and cook until potatoes and carrots are tender.

Add the corn and beans (including the liquid). Heat to a simmer. Serve right away or allow to simmer longer if you wish. Season at the last minute.

This recipe yields a very big pot of soup. Try freezing in individual portions.

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