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

In large pot, brown meat with onion and garlic. Pour off fat. Add water, tomatoes, bouillon and pepper. Bring to boil; reduce heat and simmer uncovered 20 minutes. Stir in potatoes and vegetables. Cook uncovered 15 minutes longer or until vegetables are tender. Serve with sour cream and parsley.