1 lb. lean ground beef, browned & drained

In a large soup pot simmer the following in about 6 cups water: 5-6 peeled carrots, sliced or diced 2 sliced onions

When the vegetables are tender, add the soup meat to the pot. Then add: 2 (1 lb.) cans stewed tomatoes 2 (1 lb.) cans pinto or chili beans (or 1 of each) 1 env. taco seasoning

Stir and simmer an hour or longer. Taste soup and adjust seasoning (salt, pepper, chili powder, etc.). Best made day before serving, refrigerated then heated when ready to serve.