Lots Of Vegetable Soup

• 1 lb. lean ground chuck
• 5 cans chicken broth
• 1 can Ro-Tel
• 2 (16 oz. cans) stewed tomatoes (big cans)
• 1 (8 oz.) can tomato paste
• 2 c. fresh green beans
• 1 c. chopped carrots
• 1 c. chopped celery
• 2 medium potatoes, cut in 1/2-inch cubes
• 1 c. chopped onion
• 1/2 c. raw rice
• 3 cloves garlic
• 1 c. chopped mushrooms
• 1 tsp. each thyme, oregano, marjoram, salt and pepper
• 1/2 tsp. sage

1. Put all liquids in 16-quart stockpot.
2. Puree the tomatoes. In a large skillet, brown chuck with 1/2 cup onion and chopped garlic.
3. Bring stockpot to a boil.
4. Add vegetables, meat and remaining ingredients. Simmer for several hours.
5. Serves 8 to 10.

lean ground chuck, chicken broth, rotel, tomatoes, tomato paste, fresh green beans, carrots, celery, potatoes, onion, rice, garlic, mushrooms, thyme, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065415 (may not work)