2 medium potatoes, cleaned, peeled and cut into bite size pieces
1 onion, diced
2 cloves of garlic, minced
3 ½ cups beef broth
3 cups mixed vegetables, fresh or frozen
1 ½ pounds lean ground beef, browned thoroughly
28 ounces diced tomatoes, with juice
1 can of condensed tomato soup
1 bay leaf
1 tsp Italian seasoning
Salt and pepper to taste
2 tsp Worcestershire sauce
In a skillet, brown the ground beef and the onion, cook thoroughly
Place into a large soup pan
Add the tomatoes with juice, 3 cups of vegetables and the Italian seasoning, stir to combine
Add in the beef broth, can of condensed tomato soup, the bay leaf and the Worcestershire sauce
Add the potatoes and bring to a light boil
Boil for 3 minutes and then reduce the heat to low
Simmer for 15 to 20 minutes, until the potatoes are fork tender.
Serve hot, with a side salad, dressing and a loaf of crusty bread to soak up the broth

Roast Beef

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