2 or 3 small potatoes, peeled and cut into 1″ cubes
2 or three carrots, peeled and chopped
1 can red kidney beans, drained
salt & pepper to taste
Brown the beef & onion in a stockpot, drain if necessary. Add garlic, bloody mary mix, and beef stock. Bring to a low boil. Add potatoes & carrots. Let soup cook, covered, on low for about an hour. Add kidney beans, simmer uncovered for another 20 minutes or so. Serve with crusty bread.