Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can condensed tomato soup
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen mixed vegetables (carrots, green beans, peas, etc.)
- 2 medium potatoes, peeled and diced
Instructions
- Brown and Drain the Beef: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef, onion, and garlic. Cook, breaking up the beef with a spoon, until browned and no longer pink. Drain off any excess grease.
- Combine Soup Base: Add the diced tomatoes, condensed tomato soup, beef broth, Italian seasoning, salt, and pepper to the pot. Stir well to combine and bring to a simmer.
- Add Veggies: Add the potatoes, corn, and mixed vegetables to the soup. Reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the potatoes are tender.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings (salt, pepper, Italian seasoning) as needed. Serve hot with your favorite toppings.
Tips & Variations:
- Get creative with toppings: Shredded cheese, sour cream, chopped fresh herbs, sliced green onions, or crumbled crackers all make wonderful additions.
- Customize your veggies: Feel free to choose your favorite vegetable combinations. Diced carrots, green beans, celery, or zucchini all work great.
- Make it creamy: Add a splash of heavy cream or half and half at the end for a creamier soup.
- Spice it up: If you like it with some heat, add a pinch of red pepper flakes or some hot sauce.
