Southwestern Vegetable Soup

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

Preparation

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.