MEXICAN SOUP 
1 lb. lean ground beef, browned
2 pts. stewed Italian tomatoes
1 sm. clove garlic, minced
1/2 med. onion, chopped
2 lg. potatoes, peeled and chopped in small pieces
1 pepper, med. hot, chopped
1 lg. carrot, thinly sliced

Mix all ingredients; add small amount of water, salt, and pepper. Bring to a boil. Simmer for 1 hour.

 

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