2 pounds ground round
1½ cups yellow onions, chopped
1 small head of cabbage, shredded
1 cup celery, chopped
3 small carrots, chopped
1 can green beans, drained
1 can light kidney beans, drained
1 can crushed tomatoes, 28 ounces
1 can beef consommé
2 cups tomato juice
salt and pepper, to taste
1 tablespoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon celery seeds
¼ teaspoon dried oregano
1 bay leaf
water, as needed

Brown the beef and drain it.

Using an 8-quart saucepan, combine all ingredients, cover and cook at a low simmer until vegetables are tender.