Don't Wait 'til The Weekend Super Easy Vegetable Beef Soup/stoup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 lb ground sirloin
• 1 medium onion, finely diced
• 2 tablespoons olive oil or 2 tablespoons canola oil
• 1/2-1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 (6 1/2 ounce) can sliced mushrooms, drained
• 2 (14 1/2 ounce) cans beef broth
• 2 (14 1/2 ounce) cans stewed tomatoes with juice
• 2 (11 ounce) cans canned corn niblets
• 1 (10 3/4 ounce) can cream of mushroom soup (optional)
• 1 (28 ounce) package frozen soup vegetables
• 1 (1 1/2 ounce) package beef stew seasoning
• 1/2 teaspoon dried basil

Recipe

• 1 heat oil in soup pot or large dutch oven.
• 2 add onion and cook until almost tender.
• 3 add ground beef, season with salt, pepper and garlic powder.
• 4 brown ground beef, adding sliced mushrooms about halfway through.
• 5 once meat is thoroughly browned, drain off any excess fat.
• 6 mix stew seasoning with beef broth and add to pot.
• 7 add stewed tomatoes, niblets corn and bring to a boil.
• 8 add frozen soup vegetables and dried basil and bring to a simmer, cover.
• 9 for traditional soup, simmer for 20 minutes or until vegetables are tender (checking the carrots will be a good gauge). or.
• 10 for thicker, creamer "stoup", simmer for 15 minutes, then stir in cream of mushroom soup. return to a simmer to heat through or until vegetables are tender (checking the carrots will be a good gauge).