Lorrie's Mexican Soup

I was home feeling out of sorts so I hauled out my food processor and started rummaging in the fridge and pantry. This soup is what I came up with and everyone just loves it. My fella called me from work and said I took soup for lunch and its fantastic--make it every week-DON'T change a thing. I laughed and said...ok, I guess I better write down what I did before I forget. HEEHEE

• Ready In: 1 hr 20 mins
• Serves: 18-24
• Yields: 24 cups

Ingredients

• 2  onions, chopped
• 4  carrots, sliced thin
• 1⁄2 head cabbage, sliced thin
• 4  stalks celery, sliced thin
• 2  garlic cloves, minced
• 1 1⁄2 lbs lean ground beef
• 8  cups water
• 1 (900 ml)  knorr beef broth
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (19 ounce) can corn, drained
• 1 (28 ounce) can plum tomatoes, undrained and broken up
• 1  teaspoon oregano
• 2  teaspoons chili powder
• 1  teaspoon salt
•  fresh ground pepper
• 1  pinch ground coriander
• 1 -2  teaspoon  green Tabasco jalapeno sauce

Directions

1. Brown ground beef and set aside. In same pan sauté raw veggies till softened.
2. Empty corn, beans, tomatoes, beef broth and water in a large stock pot with sautéed veggies and cooked ground beef.
3. Add seasonings; bring to a boil and simmer uncovered for 1 hour.
4. This is best served the following day or made very early so the flavors can meld.
5. Top with some freshly grated mozzarella or cheese of your choice.