Southwestern Vegetable Soup

By Gloleigh

Ingredients

• 1 pound ground beef, lean
• 5 cups water
• 2 15 oz. can stewed tomatoes, Mexican-style, undrained
• 1 16 oz. can black beans, rinsed and drained
• 1 16 oz. can dark red kidney beans, rinsed and drained
• 1 15 oz. can whole kernel corn, drained
• 1 15 oz. can pinto beans, rinsed and drained
• 1 15 oz. can tomato sauce
• 1 8 oz. can cut green beans, drained
• 1 chili seasoning mix, 1 3/4 ounce envelope
• 1 onion, large, diced
• 1 green bell pepper, diced

Preparation

Step 1

Brown ground beef in a large Dutch oven, stirring until it crumbles; drain.
Stir in 5 cups water and next 10 ingredients; bring to a boil.
Reduce heat, and simmer, stirring occasionally, 2 hours.
Serve with cheese. Yield 1 Gallon