1 1/2 lbs. lean ground beef chuck
2 c. chopped onions
2 c. water
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) tomatoes
1 can (16 oz.) okra, drained
1 can (12 oz.) shoe peg corn, drained
1 can (16 oz.) butter beans, drained
1 tbsp. chili powder
1 tbsp. oregano leaves
1 tsp. garlic salt
1/4 tsp. ground black pepper

Brown beef and onions in large Dutch oven; drain fat. Stir in remaining ingredients; bring to a boil. Reduce heat; cover; simmer 1 hour, stirring occasionally.