1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
3 cups mixed vegetables (carrots, peas, green beans)
1 can diced tomatoes
4 cups beef broth
1 tsp dried oregano
Salt and pepper to taste
In a large pot over medium-high heat, cook the ground beef until browned, stirring occasionally. Drain excess fat if necessary.
Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3 minutes.
Incorporate the mixed vegetables and the can of diced tomatoes, stirring well to combine all ingredients.
Add the beef broth to the pot and bring the mixture to a boil. Scrape any brown bits off the bottom for added flavor.
Stir in the dried oregano, salt, and pepper. Taste and adjust seasonings as necessary.
Reduce heat to low and let the soup simmer uncovered for about 20-30 minutes, or until the vegetables are tender.
Ladle the soup into bowls and enjoy warm, garnished with fresh herbs if you like!