1 lb. lean ground beef
1 c. chopped onion
2 cloves garlic, finely chopped
6 c. water
1 (28 oz.) can tomatoes, undrained
2 tbsp. beef flavored instant bouillon or 6 beef flavor bouillon cubes
1/4 to 1/2 tsp. pepper
2 c. frozen hash brown potatoes
1 c. frozen peas and carrots
Sour cream and chopped parsley (optional)

In Dutch oven or large kettle, brown meat with onion and garlic; pour off fat. Add water, tomatoes, bouillon, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Stir in potatoes and peas and carrots; cook, uncovered, 15 minutes longer or until vegetables are tender. Serve with sour cream and parsley. Makes about 2 1/2 quarts.