• 1 lb ground beef
  • 1 small onion diced
  • 1 tsp garlic minced
  • Salt & pepper to taste
  • 3 1/2 cup beef broth
  • 1 15 oz can petite diced tomatoes
  • 1 10.5 oz can condesend tomato soup
  • 2 tsp worcestershire sauce
  • 2 tsp italian seasoning
  • 1 16 oz bag frozen mixed vegetables
  • 2 medium potatoes any variety, we use russet
  • In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucient.
  • Add your salt and pepper and mix to combine.
  • Mix in your beef broth, tomatos, tomato soup, worcestershire sauce, italian seasoning, vegetables and potatoes.
  • Bring to a boil the reduce heat, cover and simmer for abotu 30 minutes until potatoes are tender.
  • You can use petite diced tomatoes or regular diced tomatoes, depending on how small you like your tomatoes in the soup.
  • You can use any type of potatoes you like, we regularly use russet for this recipe.
  • You can use fresh vegetables, a mixture equaling about 1 lb, but would increase the cooking time slightly to make sure they are cooked through.
  • You can substitute the Worcestershire sauce for balsamic vinegar, we love the little tang that it gives the recipe and have done this multiple times.
  • You can also stir in some cooked macaroni noodles to make this a Beefy Vegetable Noodle Soup!

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