Chunky Vegetable Soup

Ingredients

• 42 oz beef broth low-sodium canned
• 14.5 oz canned tomatoes diced sweet with onion canned
• 2 pounds ground beef 
• 87 oz vegetables mixed with potatoes, rinsed and drained canned
• 43.5 oz new potatoes diced rinsed drained canned
• 15 oz peas sweet with mushrooms and pearl onions, rinsed and drained canned
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 1 small onion sweet chopped
• 52 oz tomatoes 

Equipment

• dutch oven

Directions

1. Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink.
2. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.
3. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.
4. Note: For testing purposes only, we used Classico Organic Tomato, Herbs & Spices Pasta Sauce.