It's a good, hearty thick/soup that could most likely be veganized if desired.
3/4 pound ground beef
1 small onion, diced
2 cups cooked soybeans, drained
1 (14 1/2 ounces) can whole tomatoes, undrained
1 (8 ounces) can tomato sauce
1 cup water
3 Tablespoons diced green pepper
2 cloves garlic, minced
1 beef bouillon cube
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried whole oregano
1/2 teaspoon red pepper
2 bay leaves
Cook ground beef and onion in a Dutch oven until beef is browned, stirring to crumble meat.
Drain off drippings.
Add remaining ingredients; mix well.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Remove bay leaves before serving.
Yield 6 servings.
My mother gave me this recipe over fifteen years ago. I don't have a source, but it was from a magazine, I'm thinking Southern Living, not sure.