Beef Chili Soup
In a Dutch oven, brown 2 pounds ground beef; drain. Add ingredients from the jar, plus 6 cups water; bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2 hours, until beans are tender.
Add 3 (14 1/2 ounce) cans tomato juice. Bring to a boil; reduce heat, cover and simmer for 15 minutes. You may substitute 2 pounds of boneless beef chuck. Brown half of the meat in 1 tablespoon vegetable oil; remove meat and brown other half of meat. Drain off the oil and proceed with above directions.