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Southwestern Vegetable Soup

Yield about 1 gallon

Ingredients

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

How to Make It

  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.