1 pound lean ground beef (I used 80 - 20)
3 large yellow onions, chopped
3 medium potatoes, peeled and diced
3 cloves garlic, chopped
1 cup dried mixed beans (pinto & Navy)*
1 large (28 ounce) can diced tomatoes
1 (15 ounce) can whole kernel corn
1 (15 ounce) can mixed vegetables
1 tablespoon dried parsley
1 teaspoon cayenne pepper
salt & fresh ground black pepper to taste
2 tablespoons extra virgin olive oil
32 ounces low fat chicken broth
3 chicken bullion cubes dissolved in 1/4 cup boiling water
Using a pressure cooker, cook mixed beans thirty minutes, lower pressure to atmosphere, rinse, and pressure with plenty of water for another 1 hour. Or use canned beans.
In a large Dutch oven (I use a 7 1/2 quart cast iron), brown the ground beef in a small amount of olive oil, drain and rinse in hot water to remove as much fat as practical. Return to the pot and add onion. Cook on medium high heat until onion is soft.
Add the remaining ingredients, cover, and simmer 1 hour.
*1 cup before cooking