Spicy Vegetable Soup

• 1 lb. ground beef
• 1 1/2 c. water
• 1 clove garlic, crushed
• 1/2 c. green peppers, chopped
• 46 oz. tomato juice
• 2 c. fresh Idaho potatoes, diced
• 1 tsp. low-fat beef bouillon
• 1/2 c. celery, chopped
• 3/4 tsp. black pepper
• 2 c. cabbage, shredded
• 1/2 tsp. dried oregano
• 1 (16 oz.) pkg. frozen mixed vegetables
• 2 tsp. dried Italian dressing
• 1 (6 oz.) can tomato sauce
• 1/2 c. chopped celery

1. Combine meat and garlic in large pot; cook over medium heat until brown, stirring to crumble meat.
2. Wipe pan with paper towel to remove grease.
3. Add tomato juice and all other ingredients except frozen vegetables.
4. Cover and cook until potatoes are tender.
5. Add frozen vegetables and cook approximately 20 minutes.

ground beef, water, clove garlic, green peppers, tomato juice, potatoes, lowfat beef bouillon, celery, black pepper, cabbage, oregano, frozen mixed vegetables, italian dressing, tomato sauce, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914436 (may not work)