Aunt Dorothy'S Vegetable Soup

• 2 to 3 lb. lean ground meat (beef, turkey, venison, etc.)
• 2 large onions, chopped
• 1 bell pepper, chopped
• 3 stalks celery, chopped
• 1 qt. or 29 oz. can tomatoes, cut up
• 2 (15 oz.) cans tomato sauce
• about 2 to 4 c. water (depending on desired thickness)
• 2 to 3 tsp. ground cumin
• 1/4 to 1/3 c. Italian seasoning or spaghetti seasoning
• salt and pepper to taste
• 2 lb. carrots, sliced, or 16 oz. bag frozen carrots
• 1 lb. bag frozen green beans
• 2 lb. bag frozen cut okra or fresh
• 1 lb. bag frozen mixed vegetables
• 1 can green lima, kidney or other kind of beans
• 3 to 4 small potatoes, scrubbed and cut in large pieces

1. Brown and break up meat.
2. Add the next 12 ingredients.
3. Cook until vegetables are partially done, then add remaining ingredients.
4. Cook until vegetables are at crispness you prefer. Sometimes instead of potatoes, you can add a handful of broken spaghetti, rice, barley or macaroni.
5. Cook in a large Dutch oven as full as it will go.
6. Goes great with corn muffins.

lean ground meat, onions, bell pepper, stalks celery, tomatoes, tomato sauce, water, ground cumin, italian seasoning, salt, carrots, green beans, mixed vegetables, green lima, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688666 (may not work)