Southwestern Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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