 This soup is a great candidate for the freezer, and will stay fresh for up to 2 months. Thaw the soup in the fridge overnight, then reheat it on the stove over low heat until warmed through. Servings - 8 Servings Ingredients 2-2½ lbs. lean ground beef 1 onion, finely diced 1 green pepper, chopped 2 14 oz. cans beef broth 14 oz. can diced tomatoes 14 oz. can tomato sauce - do not drain 20-24 oz. bag frozen mixed vegetables * see note below 3 large russet potato peeled and diced into 1/2 inch cubes 2 teaspoons minced garlic salt and pepper to taste 6 cups water Instructions Brown the ground beef, onion and green pepper together in a Crock-pot if desired. Drain and rinse under hot water to remove the grease. Return the browned ground beef to the crock pot and add all remaining ingredients. Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired. ** Substitution for frozen vegetables : 1/2 cup diced green beans, 1/2 cup frozen corn, 2 stalks celery thinly sliced, 2 carrots peeled, quartered and sliced adapted from https://eatathomecooks.com/
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