You can also make this delicious soup in the crock pot. Just prepare it as the directions say, and instead of putting it in a saucepan, throw it in the slow cooker for a few hours. The flavors really get a chance to combine and soak into one another making it even tastier. It’s perfect for those buys weeknights or for soup potlucks. Check out what they are saying about this recipe over at Spend With Pennies:
“It’s great made ahead of time, reheats well and freezes perfectly.”
I like to make this in bulk amounts and keep it in the freezer for when the craving hits.
Ingredients
1 lb lean ground beef
1 onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
3½ cups beef broth
1 can Hunt’s diced tomatoes with juice
1 can Campbell’s condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon italian seasoning
1 bay leaf
salt and pepper to taste
3 cups mixed vegetables, fresh or frozen
Instructions
Brown onion, ground beef and garlic until no pink remains. Drain any fat.
Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
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Quick Tip: Sprinkle shredded cheese on top before serving.
Thanks again to Spend With Pennies for this classic and delicious recipe.
