Shortcut Beef Vegetable Soup

Sauté the onion and beef in a soup pot over medium heat, breaking up the meat as you go. (If you like to cook your onions down a little more—which helps to concentrate the flavor–start by sautéing only the onions in about 2 teaspoons of olive oil, cooking until softened and slightly golden, 5-7 minutes. Then add the ground beef and proceed.)Add the soup, water, frozen veggies, several turns of the pepper mill and a 1/2 teaspoon or so Italian seasoning, if using. Bring to a boil, and then reduce the heat to a low simmer for 15-20 minutes. Serve with a sprinkle of fresh parsley and/or Parmesan cheese, if desired.Like many soups, the flavor improves over time so feel free to make in advance and reheat. This soup freezes well, too.