Vegetable Beef Soup

It was a beautiful sunny day today in Seattle, which makes it odd that I made soup. But when random recipes dictate what you make...

This was a good soup. I liked the added flavor from Italian seasoning. I'd make it again.

I kept out the potatoes (keeping things low carb). And I'm not a fan of frozen veggies so I used a can of VegAll (which has a few potatoes).

Vegetable Beef Soup

Recipe from Tornadoughalli.com

Serves 6

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 condensed 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 translucent.

Add your salt and pepper and mix to combine.

Mix in your beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, vegetables and potatoes.

Bring to a boil the reduce heat, cover and simmer for about 30 minutes until potatoes are tender.