Here is a go-to recipe for the depths of winter. I would have most of the ingredients on hand. What a wonderful aroma to greet you when you opened the door. Memories are made of this.

VEGETABLE BEEF SOUP
1 1/2 pound lean ground beef
15 ounce can diced tomatoes, undrained
8 ounce can tomato sauce
4 beef bouillon cubes
2 medium carrots, peeled, shredded
1 onion, chopped
1 stalk celery, diced
2 tablespoons white vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 quarts water, divided
3 cloves garlic
1 small head cabbage. cored and cut into wedges

In large kettle, crumble beef. Add rest of ingredients, except cabbage, add 1 quart of the water. Bring to a boil over medium heat. Stir to break up beef while heating. Reduce heat to a simmer when it comes to a boil. Simmer 30 minutes. Then add the other quart of water and bring again to a slow boil. Add garlic and cabbage wedges. Cover and simmer 35 minutes or until cabbage is tender.