1In a skillet, brown the ground. While the meat is browning, season it with a bit of salt and pepper. (If need be, add a bit of vegetable oil to cook the meat.) Drain off any excess grease, and set meat aside.
2In a large stock pot over medium-low heat, add 1 to 1-1/2 tablespoons of vegetable oil.
3To the pot, add the onion, carrots, and the potatoes.
Season the vegetables with a bit of salt and pepper. Sauté the vegetables for about 6 minutes.
4Add the cooked beef, canned soups and water to the pot, and stir.
5Bring soup to a boil, then reduce the heat to a low simmer, and simmer the soup for 30 minutes.