Description

This soup is hearty, delicious, simple and quick to make. Frozen vegetables make it easy to make, but fresh can be used as well and leftover veggies are great too. This soup is even better when reheated and freezes well. Serve with a salad and a crusty br

Ingredients

• 1 lb. lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3½ c. beef stock/broth
• 28 oz. can diced tomatoes with juice
• 1 can condensed tomato soup
• 2 t. Worcestershire sauce
• 1 t. Italian seasoning
• 1 bay leaf
• salt and pepper, to taste
• 3 c. mixed vegetables, fresh or frozen

Steps

1. Brown onion, ground beef and garlic until no pink remains; drain off and discard fat.
2. Add potatoes, stock/broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves; cover; simmer 10 minutes. Stir in vegetables; simmer 15-20 minutes or until potatoes are tender.
3. 8 servings.