Cowboy Soup

Cowboy Soup 1 pound ground beef 1/2 cup yellow onion, diced 4 cloves of garlic or 3 teaspoons garlic paste 4 teaspoons tomato paste (if using vegetable broth) 1 (15.25 ounce) can of corn, with liquid 1 (14.5 ounce) can of green beans, with liquid 1 (10 ounce) can Ro*Tel tomatoes with green chilies, with liquid 2/3 cup rice, uncooked 1 can vegetable broth OR 1 can of stewed tomatoes, with liquid, chopped 1 (14.75 ounce) can of cream-style corn 1 (16 ounce) can of kidney beans, drained & rinsed In a large pot, add ground beef and onion. Cook until ground beef is cooked through and onions are translucent. Add garlic and tomato paste (if using vegetable broth) and cook for 1 - 2 minutes or until garlic is fragrant and mixture is well combined. Add corn, green beans, Ro*Tel, rice, vegetable broth (or stewed tomatoes), cream style corn & kidney beans. Mix well and bring to a boil. Reduce heat to low, cover and let simmer for 30 minutes or until rice is cooked through. Serve immediately.