The best thing about this recipe, in my opinion, is the fact that I usually already have everything I need in the house. If I don’t have it, there are only a few simple products that I will have to snag up on my way home from work if I plan to make it the following day. The last thing I want to do after a long work day is spend hours in the grocery store. This is one of my go-to end of the week meals for sure!
Not only is this soup really good and easy to make, it’s also affordable. If you’re cooking on a budget, try this one out!
Ingredients
1 lb ground chuck, cooked
1 large can of veg-all large cut vegetables, drained, 29 oz.
2 can(s) vegetarian vegetable soup, 15 oz
1 can(s) petite Hunt’s diced tomatoes, undrained, 14.5 oz.
1/2 c diced frozen onions
1 c beef broth
2 potatoes, peeled and cubed
1 tsp McCormick’s garlic powder, or more
2 tsp chili powder
1/2 tsp pepper
1 Tbsp Worcestershire sauce
Instructions
Brown beef with the onion, drain.
Dump all ingredients in a large pot. Bring to a boil, reduce heat and simmer for at least a half hour. If it’s too thick add more broth or water. If you simmer it longer it will just get better.
You may also cook in a Crock Pot. Add beef to Crock Pot.
Then add remaining ingredients.
Cook on high 4 hours or low 6-8 hours. Serve with oyster crackers, biscuits or crusty bread.
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Quick Tip: Use ground turkey instead of beef.
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I make this but I don’t use veg-all
I put potatoes, carrots, onion, and sometimes frozen mixed veg. I serve it over cooked noodles. Delish. Very forgiving. Add whatever veggies you like.