Instructions:
Step 1:
In a dutch oven, or pot, brown the ground beef and diced onion over medium heat until the meat is cooked through.
Add the garlic and cook for an additional minute.
Drain the mixture and return it to the dutch oven.
Step 2:
Add the remaining ingredients except for the frozen vegetables, and cook over medium heat for about 20 minutes or until the potatoes are semi-tender.
Step 3:
Add the frozen vegetables and cook over medium heat for about 15 minutes and until the potatoes are fork tender.
Remove from heat
Add salt & pepper to taste.
Serve immediately. Refrigerate leftovers
Notes:
This soup freezes beautifully. Simply place in an airtight freezer container and freeze for up to 3 months.
Ground Beef Selection: Opt for lean ground beef to reduce excess fat in the soup, making it healthier without sacrificing flavor.
Aromatics: Dicing the onion finely and using minced garlic from a jar speeds up prep time without compromising on flavor.
Potato Size: Dicing the potatoes small ensures they cook quickly and evenly, contributing to the soup’s overall texture.
Broth and Tomato Base: The combination of beef broth and diced tomatoes forms a rich and flavorful base for the soup. The addition of condensed tomato soup adds depth and sweetness to the broth.
ADVERTISEMENT
