Chili Vegetable Soup

Thom Hackett
Servings: 8

Ingredients

1½ pounds ground beef
1 medium onion, minced
2 teaspoons salt
16 ounces kidney beans, canned
11 ounces whole kernel corn, canned
15 ounces mixed vegetables, canned
32 ounces tomatoes, canned, minced
4 cups shredded cabbage
4 tablespoons chili powder
1 quart water
2 tablespoons beef bouillon granules

Cooking Method

Cook and stir meat, onion, and salt until meat is brown.

Stir in remaining ingredients and cook for 30 minutes.

Serve hot.