Southwestern Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
5 c. water
2 (15 1/2 oz.) cans Mexican stewed tomatoes (undrained)
1 (16 oz.) can black beans, drained
1 (16 oz.) can red kidney beans, drained
1 (15 1/2 oz.) can whole kernel corn, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can tomato sauce
1 (8 oz.) can cut green beans, drained
1 (1 3/4 oz.) chili seasoning mix
1 large onion, diced
1 green bell pepper, diced

Preparation

Brown ground beef in large Dutch oven. Stir in 5 cups water and remainder of ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 hours.