Spicy Vegetable Soup - Diablo Style - cooking recipe

Ingredients

3 -4 baking potatoes, washed, peeled and quatered into big chunks
1 yellow onion, chopped
1 large bell pepper, chopped
3 garlic cloves, chopped
1 -2 stalk celery, chopped
4 -5 fresh carrots, sliced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can of niblet corn
1 (15 ounce) can sweet peas
1 (15 ounce) can black-eyed peas
1 (15 ounce) can green beans
1 (15 ounce) can lima beans, drained and rinsed
olive oil
1 (15 ounce) can crushed tomatoes, with seasonings
1 lb ground beef or 1 lb turkey
of mexican green chili
1 (15 ounce) can hot rotel tomatoes and green peppers
of swanson's garlic flavored chicken broth
2 teaspoons red pepper flakes
6 -10 dashes Tabasco sauce
salt and pepper
tony's cajun seasoning

Preparation

In a large stock pot saute' onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes.
Add your ground meat, red pepper flake, salt and pepper until the meat is browned.
Add the remaining cans of vegetables, broth, and ingredients.
Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch.
Then simmer or about one hour or until all vegetables are tender.
This is great served over rice or by itself with cornbread or crackers.