1-First, gather all your ingredients and prep the veggies. Dice the onion, mince the garlic, and peel and dice the potatoes so everything cooks evenly. This setup helps the flavors blend well from the start.

2-Next, in a large pot, brown the 1 pound of lean ground beef over medium heat. Break it apart as it cooks until it’s fully done, then drain any excess fat for a lighter soup. This step locks in that rich beef flavor.

3-Now, add the diced onion and minced garlic to the pot with the beef. Cook them together for about 3-5 minutes until they soften and release their aroma. This builds a solid base for the soup’s taste.

4-Pour in the 3 ½ cups of beef broth, 28 ounces of canned diced tomatoes with their juices, and 10.75 ounces of condensed tomato soup. Stir everything together and bring it to a boil, scraping up any bits from the bottom of the pot for extra flavor.

5-Add the diced potatoes, 3 cups of mixed vegetables, 2 teaspoons of Worcestershire sauce, 1 teaspoon of seasoning, 1 bay leaf, and salt and pepper to taste. Lower the heat, cover the pot, and let it simmer for 20-25 minutes until the veggies are tender. For a twist, visit our ground beef cauliflower skillet recipe for more ground beef inspiration.

6-Once it’s done, taste and adjust the seasonings if needed. Serve it hot, perhaps with a side of fresh bread or salad to round out the meal. This method keeps things straightforward and yields a soup that’s perfect for any occasion.