| 1 | In 4 quart saucepan or dutch oven, brown meat. |
| 2 | Add onion and garlic; cook until onion is tender. |
| 3 | Drain. |
| 4 | Stir in remaining ingredients except frozen vegetables. |
| 5 | Cover, bring to a boil. |
| 6 | Reduce heat; simmer 50-60 minutes, stirring occasionally. |
| 7 | Add frozen vegetables; cook about 10 minutes or until vegetables are tender. |
| 8 | Additional water may be added if soup becomes too thick upon standing. |
