I got the idea for part of this soup from a get together at an elderly woman's house about 30 years ago. I added Italian seasoning, tomato juice instead of just water & added cabbage, mushrooms, cheese & garlic & made it my own. My family loves it.
1In 4 T. butter brown onions, mushrooms, celery & garlic in skillet until just soft. Salt & pepper to taste.
Doing this gives it a better flavor than just throwing it all in a pan & boiling it.
2In another skillet, brown burger.
3In 5 qt. dutch oven, bring to a boil,in the tomato juice, the potatoes, cabbage, carrots & okra & continue cooking on medium-high heat. Add as little water as possible to just cover them. Boil 10 minutes.
4Add the stewed tomatoes, mushroom mixture & burger mixture to potato mixture & continue cooking on low heat for about 20 more minutes.
5Turn off heat & add Italian seasoning & the Velveeta. Just make sure all is hot. Do not cook very long or things will mush. All together, I would only cook it about 30 minutes, at the most.
6You can omit the cheese if you want , but adding creates a whole new flavor. The picture shown is one bowl with cheese & one bowl without. I also use home canned tomato juice & stewed tomatoes, so if you use store bought, use lg cans of each.