Lorrie's Mexican Soup

• 2 onions, chopped
• 4 carrots, sliced thin
• 12 head cabbage, sliced thin
• 4 stalks celery, sliced thin
• 2 garlic cloves, minced
• 1 12 lbs lean ground beef
• 8 cups water
• 1 (900 ml) knorr beef broth
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (19 ounce) can corn, drained
• 1 (28 ounce) can plum tomatoes, undrained and broken up
• 1 teaspoon oregano
• 2 teaspoons chili powder
• 1 teaspoon salt
• fresh ground pepper
• 1 pinch ground coriander
• 1 -2 teaspoon green Tabasco jalapeno sauce

1. Brown ground beef and set aside.
2. In same pan saute raw veggies till softened.
3. Empty corn, beans, tomatoes, beef broth and water in a large stock pot with sauteed veggies and cooked ground beef.
4. Add seasonings; bring to a boil and simmer uncovered for 1 hour.
5. This is best served the following day or made very early so the flavors can meld.
6. Top with some freshly grated mozzarella or cheese of your choice.

onions, carrots, cabbage, stalks celery, garlic, lean ground beef, water, black beans, corn, tomatoes, oregano, chili powder, salt, fresh ground pepper, ground coriander, green tabasco

Taken from www.food.com/recipe/lorries-mexican-soup-187307 (may not work)