1 tbsp. olive oil or vegetable oil
12 oz. lean ground beef
1/2 tsp. minced garlic
1/4 tsp. each salt & pepper
1 bag (16 oz.) frozen mixed broccoli, green beans, pear onions & red peppers
1 can (16 or 19 oz.) Cannellini (white kidney beans) or other sm. white beans, undrained
1 can (16 oz.) tomatoes, broken up
1 c. water
1 beef bouillon cube or 1 tsp. instant broth granules

Heat oil in a large heavy saucepan or Dutch oven over high heat. Crumble in meat; add garlic, salt and pepper. Cook 2 minutes, stirring 2-3 times, until meat loses its pink color. Stir in remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 3 minutes until vegetables are hot. Yield: 4 (1 cup) servings.