Beef And Cabbage Soup

• 1 lb. lean ground chuck or ground round
• 1 (28 oz.) can tomatoes
• 2 c. water
• 1 (10 1/2 oz.) can beef consomme
• 1 (16 oz.) can hot chili beans
• 1 medium green pepper, chopped
• 1 c. frozen Green Giant green beans, thawed (from 16 oz. bag; not cooked)
• 1 c. frozen Green Giant corn, thawed (from 16 oz. bag; not cooked)
• 1/2 medium head green cabbage, coarsely chopped
• 1 medium onion, finely chopped
• 4 Tbsp. Worcestershire sauce
• 2 Tbsp. chili powder
• 2 tsp. salt
• 2 tsp. garlic powder
• 2 tsp. black pepper

1. Brown meat in a 3-quart saucepot until it loses its red color; drain off fat.
2. Add vegetables except green beans and corn, hot chili beans, tomatoes, consomme, water, Worcestershire, chili powder and spices.
3. Cover and bring to boil; simmer 40 minutes so vegetables are tender and flavors mingle.
4. Add thawed green beans and corn; simmer another 10 minutes.

lean ground chuck, tomatoes, water, beef consomme, hot chili beans, green pepper, green beans, corn, head green cabbage, onion, worcestershire sauce, chili powder, salt, garlic powder, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546538 (may not work)