I almost never make my vegetable soup by a recipe - usually it comes from whatever leftover veggies would be good in soup. Also, I brown ground sirloin as the meat. Last week I used a very unusual ingredient for me. I had about 2 cups of leftover augratin potatoes and dropped that in the soup a few minutes before serving. It thickened the soup so well. I've never put cabbage in my soup, but see so many who have that I may try it soon.
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