Ingredients
2 pounds ground beef1 medium onion, chopped1 can (46 ounces) tomato juice1 can (28 ounces) diced tomatoes, undrained1 jar (4-1/2 ounces) sliced mushrooms, drained2 cups frozen cut green beans2 cups each finely chopped celery, cabbage and carrots1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon garlic powder1 teaspoon salt1/2 teaspoon pepper
Preparation
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
