Spicy Vegetable Soup

• 1 lb. ground chuck
• 2 cloves garlic, minced
• 1 (46 oz.) can tomato juice
• 2/3 c. water
• 2 c. shredded cabbage
• 1 1/2 c. cubed potatoes
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 2 tsp. dried Italian seasoning
• 3/4 tsp. salt
• 1/2 tsp. dried whole oregano
• 1/2 tsp. pepper
• 1 (16 oz.) pkg. frozen mixed vegetables or canned Veg-All

1. Combine beef and garlic in a Dutch oven.
2. Cook over medium heat until browned, stirring to crumble meat.
3. Drain meat in colander, pat with paper towel.
4. Wipe pan drippings from skillet with paper towel.
5. Return meat to Dutch oven, add tomato juice and next 9 ingredients.
6. Bring to a boil.
7. Cover, reduce heat.
8. Simmer 40 minutes, stirring occasionally.
9. Stir in mixed vegetables.
10. Cover and cook 25 minutes.
11. Yields 10 cups, 177 calories per cup.

ground chuck, garlic, tomato juice, water, cabbage, potatoes, celery, green pepper, italian seasoning, salt, oregano, pepper, frozen mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219454 (may not work)