Beef And Cabbage Soup - cooking recipe

Ingredients

1 lb. lean ground chuck or ground round
1 (28 oz.) can tomatoes
2 c. water
1 (10 1/2 oz.) can beef consomme
1 (16 oz.) can hot chili beans
1 medium green pepper, chopped
1 c. frozen Green Giant green beans, thawed (from 16 oz. bag; not cooked)
1 c. frozen Green Giant corn, thawed (from 16 oz. bag; not cooked)
1/2 medium head green cabbage, coarsely chopped
1 medium onion, finely chopped
4 Tbsp. Worcestershire sauce
2 Tbsp. chili powder
2 tsp. salt
2 tsp. garlic powder
2 tsp. black pepper

Preparation

Brown meat in a 3-quart saucepot until it loses its red color; drain off fat.
Add vegetables except green beans and corn, hot chili beans, tomatoes, consomme, water, Worcestershire, chili powder and spices.
Cover and bring to boil; simmer 40 minutes so vegetables are tender and flavors mingle.
Add thawed green beans and corn; simmer another 10 minutes.