Beef 'n Vegie Soup

1 pound lean ground beef
2 14 ounce cans of stewed tomatoes (do not drain)
2 1/2 cups frozen mixed vegies
2 cups diced onion
8 cups water
2 Tbsp. beef bouillon powder
2 tsp salt
1/2 tsp pepper

Scramble-fry ground beef until browned. Add the rest of the ingredients. Stir. Bring to a boil, cover, then turn the heat down and simmer for about 20 minutes or until vegies are tender. Stir occasionally.
Makes about 4 litres.

This is great to send along in a child's lunch on those chilly Fall and winter days along with a bun or half a sandwich.