Ingredients

  • 1 lb. lean ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon salt
  • 2 cups peeled and chopped potatoes (I always use Yukon Gold)
  • 2 cans (14.5 oz each) beef broth
  • 1 can (10 oz) condensed tomato soup
  • 1 can (15 oz) petite diced tomatoes, undrained
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • salt & pepper, to taste

Instructions

In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks. Drain and return to the soup pot.

 

  1. Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce heat to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.

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