Mexican Vegetable-Beef Soup

Ingredients

• 13.8 ounce no-salt-added beef broth canned
• 1 teaspoon marjoram dried
• 1 cup vegetables mixed frozen
• 0.3 pound ground round 
• 0.3 teaspoon onion powder 
• 0.1 teaspoon pepper 
• 0.8 cup potatoes cubed peeled
• 0.3 teaspoon herb-and-spice blend salt-free
• 10 ounce tomato and chiles diced green undrained canned

Equipment

• paper towels
• sauce pan

Directions

1. Cook ground round in a medium saucepan over medium heat until browned, stirring until it crumbles.
2. Drain and pat dry with paper towels. Wipe drippings from saucepan with a paper towel.
3. Return meat to saucepan. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until potato is tender.