Hamburger Vegetable Soup

I know many of ya'll are tired of gray days, but around here they are few and far between and when they DO come around, we get pretty excited:

And yesterday was one of those days:

Cool, wet, drizzly, soggy and gray means soup's a simmering:

I found this recipe here: Togetherasafamily

We've always got a deep freeze full of ranch raised beef. When we were growing our family, it seems we went through ground beef fast, but now I'm always looking for ways to use it up. This one was a keeper.

As always, I made some changes. I doubled the meat, added Rotel instead of diced tomatoes, added more Worcestershire, and sprinkled crushed red pepper flakes on top. We like spice!

Hamburger Vegetable Soup

2# lean ground beef
1 onion, diced
2 cloves minced garlic
2-3 peeled, cubed potatoes
4 C beef broth
1 can tomato soup
1 can Rotel
16 oz frozen mixed vegetables
1 Tbsp Worcestershire
Pepper
Granulated Garlic
Seasoning Salt

* Brown ground beef, onion, and garlic. Drain if needed, but we have our ground beef processed extra lean. Season with pepper, granulated garlic, and seasoning salt. Add potatoes, beef broth, tomato soup, Rotel, vegetables, and Worcestershire. Simmer on stove for 30-45 minutes. Serve with dollop of sour cream and a good french bread roll.