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Vegetable Beef Soup


1/2 pound ground beef, lean
1 medium onion, chopped
1 clove garlic, minced
16 ounces tomatoes, canned
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
16 ounces frozen corn kernels
16 ounces frozen mixed vegetables
1 cup water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/2 teaspoon MSG, optional


In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, MSG and water to the meat. Add the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. Adjust seasonings to taste.

Serving Size: 6

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