2 ½cupsmixed vegetablessliced (carrots, celery, green beans, peas, ect.)
14ouncescanned diced tomatoes with juices
6cupsbeef broth
1teaspoonItalian seasoning
salt & pepperto taste
Instructions
In a stock pot, brown ground beef, onion, and garlic until no pink remains. Drain fat.
Add all remaining ingredients and bring to a boil.
Reduce to a simmer and cook 15 minutes or until all vegetables are tender.
Notes
This soup can be also be made in a Crockpot. Brown ground beef, onion and garlic, add to crockpot with remaining ingredients. Cook on high for 1-2 hours or on low for 3-4 hours until the vegetables are tender.Using an Instant Pot, sauté ground beef, garlic, and onion, then add remaining ingredients. Seal, and cook on high for 15 minutes then allow the steam to naturally release.Use a bag of frozen mixed veggies in this recipe, no need to thaw! Refrigerate leftovers covered in the refrigerator up to 4 days and freeze in labeled quart-sized zippered bags for up to 4 weeks.Thaw in the refrigerator overnight and reheat in a pot over low heat on the stove, or reheat in a microwave safe container if that is more accessible.