1 1/2 pounds ground beef
1 cup chopped onion
6 cups beef broth
1 (28-ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen peas and carrots
3 tablespoons tomato paste
1 teaspoon ground mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions1.In a soup pot over medium-high heat, cook ground beef and onion 6 to 8 minutes, or until browned; drain.
2.Add remaining ingredients, bring to a boil, reduce heat to medium-low, and cook 20 minutes or until vegetables are tender.