Hearty Vegetable Soup

2-3 Large, raw carrots, diced
2-3 stalks of celery, diced
1 bag frozen baby lima beans
1 bag frozen speckled butter peas
1 bag frozen corn
2-3 Tbls all-purpose flour
2 boxes of beef broth
1lb lean ground beef
2-3 Large Kale Leaves, chopped
2 cups potatoes, peeled and diced (This is approximately 3-4 russet potatoes or 5-6 small red potatoes.)
1 bag Frozen Okra
1 can diced tomatoes, including juices OR 2 large, fresh tomatoes, peeled, diced and smushed
1/2 jar of spaghetti sauce
2-3 sprigs of fresh Thyme (or 1/2 tsp dried thyme)
A "Handful" of fresh parsley, chopped
Salt/Pepper to taste
Cayenne pepper to taste (optional)

In a large boiler, combine carrots, celery, lima beans, butter peas, and corn. Cook on low heat, stirring frequently until carrots are tender. (About 20 minutes.)

Add all-purpose flour and stir until all vegetables are evenly coated.

Add beef broth, and bring to a boil. Then add ground beef. Use your spoon or spatula to break up the beef in the boiling broth.

After beef is cooked (about 15 minutes) reduce heat to a simmer, and add kale, potatoes, okra, tomatoes, and spaghetti sauce.

Simmer about 20 minutes until potatoes are soft.

Add thyme and parsley.

Add salt, pepper, and cayenne (option) to taste, and allow to simmer another 10-15 minutes.