Mexican Vegetable Soup
- 3/4 pound ground beef
- 1 packet Lipton tomato vegetable soup mix
- 7 1/2 ounces tomato sauce
- 2 cups water
- 14 ounces canned red kidney beans
- 1 cup frozen corn niblets
- 1 1/2 teaspoons chili powder
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 cup grated cheddar cheese
- 1/4 cup dairy sour cream
- nacho chips
In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add soup mix, tomato sauce, water kidney beans, corn and seasonings; mix well. Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated cheese and dollop of sour cream. May be accompanied with Nacho Chips.