This is a great soup any time, but is perfect for a cold Fall or winter evening dinner. It's very easy and doesn't take long. You don't need to simmer this soup on the stove for hours on end. From start to finish, it takes only about 45 minutes total and the result is just delicious. Serve with crackers or a good crusty bread. Even garlic bread would work well with this! This recipe makes a large pot of soup enough for six or eight people.
prep time15 Min
cook time30 Min
1-1/2 lbs. lb
garlic (or 2 tsp. garlic powder)
potatoes, diced (i use russet potatoes)
15 oz. can(s)
28 oz. can(s)
dried italian seasoning
frozen mixed vegetables (or more depending on how "vegetably" you like your soup
salt and pepper to taste
How To Make
In a large Dutch oven, brown ground beef with the diced onion and garlic. Drain fat from the pot.
Add the broth, water, tomato sauce, diced tomatoes, seasonings. Cover and simmer for 15 minutes.
Stir in all the vegetables. Return lid to the pot and simmer for about 20 minutes or until vegetables are cooked through.
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