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 (12 ounce) bag frozen mixed vegetables (do not thaw)
1 (15 ounce) can great northern beans (drained and rinsed)
4 russet potatoes (cut into cubes)
1 (32 ounce) package beef stock
2 Tablespoons Worcestershire sauce
1 Tablespoon sugar
1 1/2 teaspoons seasoned salt
1 teaspoon black pepper
1 teaspoon 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. 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.