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Note: Beef may be removed if you prefer vegetarian. Broth may be substituted with any veggie broth or flakes.



You will need:

1 large pot (8 - 10 inches deep, 12 inches across or comparable)
XO Beef bullion - 2 table spoons
Salt - to taste
Pepper - ⅛ tea spoon
Butter - 2 table spoons
2 inches of water in the pot to start
Chopped Parsley (Fresh or Dry) amount to your liking
1 small Rutabaga - Mince, slice thinly, or cube
1 whole Celery bunch - chopped
1 large yellow onion - sliced thin and chunky
Small red Russell potatoes - 2 hands full if very small (1 - 1½ inches in size)
Carrots (5 or 6 medium carrots) sliced or chopped
Broccoli (1 - 2 plus stalks) chunky cut. Stalk shaved and sliced
Ground Beef - 1 package of ground Beef (lean or regular) cooked
Garlic - 1 minced clove (normal or Elephant if more garlic is preferred)
Cauliflower (optional - cut a few smaller pieces or 2 or 3 larger ones) sliced thin or cut chunky
Red Cabbage (optional - slice up 2 or 3 cabbage leaves, to add color)


Fill the pot with more water once all the ingrediance are inside, and leave about 1½ inches of water from the top of the pot. Place on your stove-top and place heat at maximum. Place lid onto pot and tilt slightly so steam may escape. Cook times may vary, but generally 45 minutes to an hour. Make sure the water level in the pot doesn't boil away too much, as the broth is rather pleasant.