Tomato Hamburger Vegetable Soup

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Tomato Hamburger Vegetable Soup

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 tomaotes, 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

1. 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.
2. 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 hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.
3. Leftovers can be put into freezer Ziploc bags. When needed, pull bag out of freezer and defrost in microwave. Heat on stove top or in microwave. 
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