Chunky Vegetable Soup

• 2 pounds ground chuck
• 1 small sweet onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 (14-oz.) cans low-sodium beef broth
• 3 (29-oz.) cans mixed vegetables with potatoes, rinsed and drained
• 3 (14 1/2-oz.) cans diced new potatoes, rinsed and drained
• 1 (15-oz.) can sweet peas with mushrooms and pearl onions, rinsed and drained
• 2 (26-oz.) jars tomato, herbs, and spices pasta sauce
• 1 (14 1/2-oz.) can diced tomatoes with sweet onion

1. Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.
2. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.
3. Note: For testing purposes only, we used Classico Organic Tomato, Herbs & Spices Pasta Sauce.

ground chuck, sweet onion, salt, pepper, beef broth, mixed vegetables, new potatoes, sweet peas, tomato, tomatoes

Taken from www.myrecipes.com/recipe/chunky-vegetable-soup (may not work)