Southwestern Vegetable Beef Soup

• 1 lb lean ground beef
• 5 cups water
• 2 (15 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 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
• 2 -3 cloves garlic, minced
• salt and pepper
• hot sauce

1. In a large pot, brown the ground beef; stir to crumble the ground beef; drain.
2. Add in water and remaining ingredients.
3. Bring to a boil; lower heat and simmer for about 2 hours, stirring occasionally (I simmer covered for the first 1 1/2 hours, then uncovered the last 30 minutes).

lean ground beef, water, tomatoes, black beans, dark red kidney beans, whole kernel corn, pinto beans, tomato sauce, green beans, chili seasoning mix, onion, green bell pepper, garlic, salt, hot sauce

Taken from www.food.com/recipe/southwestern-vegetable-beef-soup-79251 (may not work)