Aunt Dorothy'S Vegetable Soup - cooking recipe

Ingredients

2 to 3 lb. lean ground meat (beef, turkey, venison, etc.)
2 large onions, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 qt. or 29 oz. can tomatoes, cut up
2 (15 oz.) cans tomato sauce
about 2 to 4 c. water (depending on desired thickness)
2 to 3 tsp. ground cumin
1/4 to 1/3 c. Italian seasoning or spaghetti seasoning
salt and pepper to taste
2 lb. carrots, sliced, or 16 oz. bag frozen carrots
1 lb. bag frozen green beans
2 lb. bag frozen cut okra or fresh
1 lb. bag frozen mixed vegetables
1 can green lima, kidney or other kind of beans
3 to 4 small potatoes, scrubbed and cut in large pieces

Preparation

Brown and break up meat.
Add the next 12 ingredients.
Cook until vegetables are partially done, then add remaining ingredients.
Cook until vegetables are at crispness you prefer. Sometimes instead of potatoes, you can add a handful of broken spaghetti, rice, barley or macaroni.
Cook in a large Dutch oven as full as it will go.
Goes great with corn muffins.