This was a go-to recipe in my house when my kids were growing up. It's easy to make. In fact, have those kids help you cut the veggies, or gather together all the colorful ingredients you'll use! You probably have most of these ingredients already, and you can substitute any veggies you have: zucchini, beans, carrots, celery. You can add pasta too, if you like. This soup freezes well, reheats easily, and will be so delicious with a salad and some warm, French bread. And a little red, red wine for Mommy!
1 lb lean ground beef
2 cloves minced garlic (I used jarred, but you purists can get out the press)
3 1/2 cups of beef broth
1 (28 oz) can diced tomatoes with juice
1 can condensed tomato soup (I used some tomato paste)
2 teaspoons of Worcestershire sauce
1 teaspoon Italian seasoning (or blend of oregano, basil, thyme and rosemary)
1 bay leaf
salt and pepper to taste
3 cups mixed vegetables (fresh or frozen)
Brown onion, ground beef and garlic until no pink remains. Drain any fat.
I actually use a 1/4 cup of red wine to deglaze my pot, then add broth, potatoes, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaf. Simmer covered 10 minutes.
Stir in vegetables. Simmer 15-20 minutes, while enjoying a glass of the wine!