Ground Beef And Vegetable Soup

• 1 lb. lean ground beef
• 1/2 c. chopped onion
• 1 (16 oz.) can tomatoes, cut up
• 1 (10 oz.) pkg. frozen whole kernel corn
• 1 c. thinly sliced carrot
• 1/2 c. chopped green pepper
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 tsp. dried oregano, crushed
• 2 Tbsp. instant beef bouillon granules

1. In a 3-quart saucepan, cook ground beef and onion until meat is browned and onion is tender.
2. Drain off excess fat.
3. Stir undrained tomatoes, corn, carrot, green pepper, mushrooms, bouillon granules, oregano, 3 cups water and dash of pepper into the cooked meat mixture.
4. Bring to boiling.
5. Reduce heat.
6. Cover and simmer about 15 minutes or until vegetables are tender, stirring occasionally.
7. Makes 5 servings.

lean ground beef, onion, tomatoes, kernel corn, carrot, green pepper, mushroom stems, oregano, instant beef bouillon granules

Taken from www.cookbooks.com/Recipe-Details.aspx?id=610203 (may not work)