Spicy Vegetable Beef Soup(Low Sodium Recipe)

• 1 lb. ground chuck
• 2 cloves garlic, minced
• 1 (46 oz.) can no-salt tomato juice
• 2/3 c. water
• 2 c. shredded cabbage
• 1 1/2 c. potatoes, cubed
• 1/2 c. celery, chopped
• 1/2 c. green pepper, chopped
• 2 tsp. dried Italian seasoning
• 3/4 tsp. salt
• 3/4 tsp. crushed red pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. pepper
• 1 (16 oz.) pkg. frozen mixed vegetables

1. Combine beef and garlic in a Dutch oven; cook over medium heat until browned, stirring to crumble meat.
2. Drain meat in a colander and pat dry with a paper towel.
3. Wipe pan drippings with a paper towel.
4. Return meat to pan; add tomato juice, water and next 9 ingredients.
5. Bring to a boil.
6. Cover, reduce heat and simmer 40 minutes, stirring occasionally.
7. Stir in mixed vegetables.
8. Cover and cook mixture for 25 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001229 (may not work)