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heat thoroughly. Yield: 9 cups. Spicy vegetable-beef soup 1 pound ground chuck 2 cloves garlic, minced 1 (46-ounce) can no-salt-added tomato juice 2/3 cup water 2 cups shredded cabbage 11/2 cups cubed potatoes 1/2 cup chopped celery 1/2 cup chopped green pepper 2 teaspoons dried Italian seasoning
3/4 teaspoon salt 3/4 teaspoon crushed red pepper 1/2 teaspoon dried whole oregano 1/2 teaspoon pepper 1 (16-ounce) package frozen mixed vegetables Combine beef and garlic in a Dutch oven; cook over medium heat until browned, stirring to crumble meat. Drain meat in a colander, and pat dry with a paper towel. Wipe pan drippings from skillet with a paper towel. Return meat to Dutch oven; add tomato juice, water, and next 9 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in mixed vegetables. Cover and cook mixture 26 minutes. Yield: 10 cups (177 calories per 1-cup serving).
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