Tailgate Soup - cooking recipe

Ingredients

1 (15 ounce) can mixed vegetables
1 (15 1/2 ounce) can hot chili beans (I used Bush's Chili Magic) or (15 1/2 ounce) can chili starter (I used Bush's Chili Magic)
1 (15 ounce) can whole kernel corn
2 large potatoes, washed & cubed (do not peel)
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can condensed tomato soup, plus
1 (10 3/4 ounce) can water
1 medium onion, chopped
1 1 lb ground turkey or 1 lb ground chicken
1 tablespoon chopped garlic
1 teaspoon paprika
2 teaspoons olive oil
salt and pepper

Preparation

Saute the chopped onion and garlic in the olive oil until light brown.
Add ground meat to same pan and brown.
Drain off any fat/oil.
Add paprika, salt and pepper; cook for a minute or two to blend flavors.
In crock pot or large stew pot, add meat/onion mixture and potatoes.
DO NOT DRAIN THE CANS BEFORE ADDING.
The juices from the cans is what really makes this soup.
To same pot, add contents of all cans.
Cook in crock pot on low 8-10 hours.
If cooking on stove top, bring soup to a boil then reduce heat and cook on low heat 4-5 hours.
Stir occasionally.
Serve topped with cheddar cheese; great with buttered biscuits.