SIRLOIN VEGETABLE SOUP


2-1/2 lbs. Ground Sirloin
Garlic Powder (I use a lot)
Salt and Pepper
4 Green Onions, chopped
1 Medium Onion
3 Stalks Celery, chopped
6 Cloves Garlic, minced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
4 Red New Potatoes, peeled and chopped
1 regular bag frozen Corn
1 regular bag frozen Baby Lima Beans
3-10 ounce cans Campbell's Beef Broth
2-10 ounce cans Water
2 teaspoons dried Oregano
1 teaspoon Cumin
1 teaspoon Italian Seasoning
Garlic Powder (1-2 tablespoons or more...I don't think there is such a thing as too much garlic)
1 teaspoon Worcestershire Sauce
2-10 ounce cans Mild Rotel Tomatoes and Chiles
1-6 ounce can Tomato Paste
Red Chili Flakes or Cayenne Pepper or Hot Sauce for heat (if desired)

Place the meat in a large Dutch Oven and add green onions, onions, garlic, celery and a lot of garlic powder.  Also, add salt and pepper at this time to the meat.  Cook until the meat in done and then drain the grease.

Return to the stove and add the rest of the ingredients.  Return to a boil, then reduce heat and cook until the potatoes are tender.  Salt to taste.  Top with shredded cheese and/or chopped green onions, if desired.  Serve with cornbread or garlic bread.