Step 1

In a soup pot, over medium-high heat, brown the ground beef, onion, garlic, and salt until no longer pink. Break up meat in crumbles as it cooks.Drain the excess grease.

Step 2

Add chopped potatoes, beef broth, tomato soup, diced tomatoes, frozen vegetables, Worcestershire sauce, and the seasonings. Stir to combine. Bring to a boil. Once boiling, cover with a lid and reduce hear to medium-low. Let simmer for at least 30 minutes for the flavors to combine and the soup to become thicker.

Step 3

Before serving, taste the soup after the simmer time and add additional salt as needed. I usually end up adding a little more.

Step 4

Leftovers can be frozen for up to 3 months or stored in the fridge, in an air-tight container, for up to 5 days.