Tomato Hamburger Soup
"As a full-time teacher, I only have time to cook from scratch a few nights each week. This recipe makes a big enough batch to feed my family for two nights. —Julie Kruger, St. Cloud, Minnesota..."
INGREDIENTS
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1 can (46 ounces) V8 juice
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2 packages (16 ounces each) frozen mixed vegetables
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1 pound ground beef, cooked and drained
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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2 teaspoons dried minced onion
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Salt and pepper to taste
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