Hearty Beef & Veggie Soup

• 1 pound lean ground beef*
• 5 cups beef broth
• 3 cups frozen O'Brien hash brown potatoes
• 1 cup frozen mixed vegetables (corn, peas, carrots and green beans)**
• 1/2 cup ketchup
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices English muffin toasting bread, crusts trimmed, cut in half
• 2 tablespoons Land O Lakes Butter, melted
• 3 (3/4-ounce) slices Land O Lakes Deli American, sliced into quarters diagonally (12 triangles)

1. Place ground beef in 4- to 6-quart saucepan; cook over medium-high heat, stirring occasionally, 5-8 minutes or until no longer pink.
2. Drain well.
3. Add all remaining soup ingredients; stir well.
4. Cook over medium-high heat 10-15 minutes or until mixture comes to a boil.
5. Reduce heat to low; continue cooking, stirring occasionally, 10-15 minutes or until vegetables are tender.
6. Heat 12-inch nonstick skillet over medium-high heat.
7. Brush both sides of bread slices with butter; place into skillet.
8. Cook just 2-3 minutes or until bottoms are golden brown.
9. Turn bread slices over; top each slice with 1 cheese triangle.
10. Cover; let stand 1 minute or until cheese melts.
11. Ladle soup into individual serving bowls; serve each with 2 cheese toasts.
12. *Substitute lean ground turkey or Italian sausage for the hamburger; drain well.
13. **Substitute your favorite mixed frozen vegetables.

ground beef, beef broth, frozen obrien hash brown potatoes, corn, ketchup, salt, pepper, toasting bread, butter, quarters

Taken from www.landolakes.com/recipe/3506/hearty-beef-veggie-soup (may not work)