1-Step 1: Start by preparing your ingredients: dice the onion, mince the garlic, peel and dice the potatoes, and measure out the broth and other items. In a large pot over medium heat, brown the 1 pound of lean ground beef along with the diced onion and 2 minced garlic cloves until the meat is fully cooked and no pink remains, which takes about 5-7 minutes. Be sure to drain any fat for a lighter soup.

2-Step 2: Once the meat is ready, add the 2 medium peeled and diced potatoes, 3 ½ cups of beef broth, 28 ounces of canned diced tomatoes with juices, 10.75 ounces of condensed tomato soup, 2 teaspoons of Worcestershire sauce, 1 teaspoon of seasoning, and 1 bay leaf to the pot. Stir everything together and bring to a simmer. Cover and let it cook for 10 minutes to let the flavors blend.

3-Step 3: After the initial simmer, stir in the 3 cups of frozen or fresh mixed vegetables like carrots, celery, peas, beans, zucchini, or cabbage. Continue simmering for 15 to 20 minutes until the potatoes are tender and the veggies are cooked through. Taste and adjust with salt and black pepper as needed before serving.