| 2 pounds | Lean ground beef |
| 1 | Large onion, diced fine |
| 1 can | Each of: |
| | Stewed tomatoes |
| | Chopped tomatoes |
| | Mushrooms, stems and pieces |
| | Green beans |
| | Carrots and peas |
| | Red kidney beans or black turtle beans |
| | Low-fat cream of mushroom soup |
| 1 | Bay leaf |
| 1 tsp. | Crushed oregano |
| 1 tbsp. | Finely minced garlic (about 2 cloves) |
| | Salt and pepper to taste |
In a stock pot or Dutch oven, brown ground beef and onion together until meat is fully cooked; season with salt aand pepper. Drain to remove fat. Return meat and onions to pot. Add all canned vegatables and beans, with canning liquid, to pot. Add soup and herbs. If needed, add water to cover. Bring to a slow boil, reduce heat to simmer and cook for 20-30 minutes.
Remove bay leaf before serving.
Really good topped with grated Romano or Asiago cheese and served with cruty Italian bread.
Replace any canned vegetables with fresh, but add more water to pot and cook for an additional 15-20 minutes.