Kansas Magazine Soup


3 lbs lean ground beef

black pepper to taste

1 lg onion chopped

3 cans whole-kernel corn undrained

3 cans dark red kidney beans undrained

2 cans tomatoes chopped

1 can Rotel Tomatoes

2 lbs Velveeta cheese cubed


Brown beef over medium-high heat, seasoning with pepper to taste. Drain well. Add onion and saute till onions are translucent. Place mixture in extra-large soup pot. Add all canned vegetables, including juice. Simmer over low heat for 30 minutes. Add cheese just prior to serving. Stir till cheese is thoroughly melted. Serve immediately.