Southwestern Vegetable Soup

• 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

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.

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

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