Brown ground beef and season to taste with salt and pepper. Drain if there is any fat. Add diced potatoes and cook for about 2 minutes. Add broth, canned tomatoes, tomato soup, corn, Worcestershire sauce, Italian seasoning and bay leaf. Simmer covered for about 10 minutes. While that is simmering, in another pan, melt butter and saute the onions, garlic, celery, carrots, and green pepper for about five minutes until tender. Now stir vegetables into soup mixture and simmer for 15-20 minutes or until potatoes are tender. Add 1 Tablespoon sugar. More to taste if desired. Its great made ahead of time, reheats well, and freezes well.
Note: Can add another cup of broth if brothier soup is desired. Also, can use any fresh or frozen vegetables you have on hand for the 3 cups and it works great!
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 28 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 680.4mg||23 %|
|Potassium 145.4mg||4 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 7.5g|
|Protein 1g||1 %|
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Calories per serving: 63
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