- 1 lb lean ground beef
- 1 small onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 1/4 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 1/2 cups frozen mixed vegetables
- 1 1/2 cups frozen corn
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon molasses
- Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup.*I just leave them out while I chop the onion and cook the ground beef.
- In a large soup pot, over medium-high heat, cook & crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.
- To the same pot, add the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.
1 cup + 3/4 cup (1 3/4) is the serving size for the calories listed. That is a big serving for kids, so if you are feeding a family with young kids then there is no need to double the recipe. If you are serving 5 or more adults, then you may want to double the recipe. There are 6 in my family and we always have plenty of leftovers of this soup. At least enough for 2 lunches.