Tomato-Vegetable Soup - cooking recipe

Ingredients

1 1/2 lb. ground beef
2 (46 oz.) cans tomato juice
1 (14 1/2 oz.) can beef broth (undiluted)
3/4 c. water
1 (10 oz.) pkg. frozen green beans
1 (10 oz.) pkg. frozen English peas
1 (10 oz.) pkg. frozen chopped broccoli
3 medium potatoes (unpeeled), cubed
1 small bag carrots, prepared scraped and sliced
1 medium onion, chopped
1 c. sliced mushrooms
1/2 c. quick cooking oats (uncooked)
1 clove garlic, minced
2 tsp. dried whole oregano
1/2 tsp. salt and pepper

Preparation

Brown ground beef in a large Dutch oven; drain and add remaining ingredients.
Bring to a boil.
Cover and reduce heat. Simmer 1 1/2 hours, stirring occasionally.\tYield:\tabout 5 quarts. Great served with corn bread.