Start by chopping a mirepoix of carrots, onions and celery and sautéing them in a dutch oven with butter and minced garlic.

Once tender, add a pound of ground beef or turkey to the pot and cook for 10 minutes on medium heat until browned, stirring frequently. 

Add beef broth and a large can of crushed tomatoes. (ad) Bring to a boil.

Dice 3 red potatoes and add to the mix.

Add frozen mixed veggies, black beans, and salt and pepper to taste.

Check the liquid to make sure there is enough to cover the veggies. If not, add water until veggies are covered.

Simmer on low heat for 45 minutes, stirring often.

When veggies are tender, add 1 can of tomato soup and stir well.

You may need to add a little water at this point if the soup is too thick.

Cook for an additional 5 minutes on low heat, then it's ready to serve with a cake of Easy Southern Cornbread!