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Mexican Vegetable Soup
1 lb lean hamburger
1 large onion, chopped
1 clove garlic, minced
3 tbsp beef stock base
6 cups water
1 can (14.5 oz) stewed tomatoes
1 cup carrots, thinly sliced
1 cup zucchini, cubed
1 pkg (10 oz) frozen corn
1 pkg (10 oz) mixed vegetables, (mushrooms, peas, onions)
1 can (15 oz) kidney beans
3 tbsp chile powder
1 tbsp dried cilantro
Brown meat, drain off fat. Cook onion and garlic until limp. Add
remaining ingredients. Bring to boil; simmer 20 minutes or until
vegetables are tender.
Serves 6-8.
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Vegetable 01