VEGETABLE BEEF SOUP

VEGETABLE BEEF SOUP

1 lb. lean ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper
2 cans (14.5-oz.each) beef broth
1 can (14.5-oz.) diced tomatoes, undrained
1 cup cubed peeled potatoes
¾ cup fresh or frozen green beans
½ cup chopped carrot
½ cup water
1 garlic clove, minced
1 tsp. Italian seasoning
1/8 tsp. pepper

In a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Serve immediately or transfer to freezer containers. May be frozen for up to 3 month.

Yield: 6 servings.