VEGETABLE BEEF SOUP
Pam Round
Yield: 6–8 servings
Served at Club luncheon on a cold drizzly winter day in February of 2016. This just perfect soup was accompanied by cornbread muffins. So delicious!

1 pound lean ground beef
1 large potato, chopped and boiled
2 pounds frozen mixed vegetables
1 14-ounce can petit diced tomatoes
1 8-ounce can tomato sauce
3 cups beef broth
Onion powder, to taste
Salt and pepper to taste

Combine all ingredients with enough water to make soupy.