Tomato-Vegetable Soup

• 1 1/2 lb. ground beef
• 2 (46 oz.) cans tomato juice
• 1 (14 1/2 oz.) can beef broth (undiluted)
• 3/4 c. water
• 1 (10 oz.) pkg. frozen green beans
• 1 (10 oz.) pkg. frozen English peas
• 1 (10 oz.) pkg. frozen chopped broccoli
• 3 medium potatoes (unpeeled), cubed
• 1 small bag carrots, prepared scraped and sliced
• 1 medium onion, chopped
• 1 c. sliced mushrooms
• 1/2 c. quick cooking oats (uncooked)
• 1 clove garlic, minced
• 2 tsp. dried whole oregano
• 1/2 tsp. salt and pepper

1. Brown ground beef in a large Dutch oven; drain and add remaining ingredients.
2. Bring to a boil.
3. Cover and reduce heat. Simmer 1 1/2 hours, stirring occasionally.tield:tbout 5 quarts. Great served with corn bread.

ground beef, tomato juice, beef broth, water, frozen green beans, peas, broccoli, potatoes, carrots, onion, mushrooms, cooking oats, clove garlic, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140521 (may not work)