Vegetable Soup And Everything But Coal-Oil Soup

• 1 1/2 lb. ground chuck
• 2 large onions, sliced
• 2 cans cream of mushroom or cream of chicken soup
• 2 cans French-style green beans
• 2 cans cream-style corn
• 2 cans hot chili beans (Bush's)
• 2 medium or 1 large can tomatoes
• 4 carrots, thinly sliced
• 4 small potatoes, diced small
• 8 oz. sliced, fresh mushrooms
• salt and pepper to taste
• 1 Tbsp. oregano
• 1 Tbsp. basil leaves
• 1 Tbsp. parsley leaves
• 1 tsp. thyme
• 1 tsp. garlic powder or clove of garlic
• 4 bay leaves
• 1 stick margarine

1. In very large pot, cook meat and onions until meat is brown. Add remaining ingredients, except for margarine.
2. Can be eaten when carrots and potatoes are tender, but better when simmered 1 1/2 to 2 hours.
3. Stir frequently to prevent sticking.
4. Add margarine about 30 minutes before serving.
5. Remove bay leaves. Freezes well.
6. Serve with corn bread.

ground chuck, onions, cream of mushroom, green beans, creamstyle, hot chili beans, tomatoes, carrots, potatoes, mushrooms, salt, oregano, basil, parsley, thyme, garlic, bay leaves, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585578 (may not work)