January can get down-right cold and gloomy here in Utah, so I love a warm and hearty soup to fill me up! I have actually been making this soup at the beginning of the week and then eating it for lunch all week long . . . it’s a great way to get more vegetables in your diet!
1 (10-12 oz) mixed frozen vegetables, not thawed (I used corn, carrots, and green beans)
1 (15 oz) can Great Northern Beans, drained and rinsed
4 medium Russet potatoes, cut into 1" pieces
1 (32 oz) container beef stock
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 1/2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon dry Italian seasoning
1/2 teaspoon red pepper flakes
2 bay leaves
In a large stock pot, brown hamburger and onion until beef is no longer pink. Drain, then add back to pot. Add in bell peppers, celery, and garlic and saute for 2-3 minutes or until peppers start to become tender.
Add in frozen vegetables, beans, potatoes, beef stock, worcestershire sauce, and all remaining spices. Bring to a boil, then lower heat and let simmer uncovered for 20 minutes.
Remove bay leaves, top with fresh parsley, and serve.