Hearty Beefy Vegetable Soup

Instructions:
step 1 In a large stockpot or Dutch oven, brown the ground beef over medium-high heat until fully cooked, breaking it up as it cooks.
step 2 Drain any excess grease, then add chopped onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
step 3 Pour in the beef broth and water, then add diced potatoes.
step 4 Stir in diced tomatoes, corn, green beans, peas and carrots, and frozen mixed vegetables if using.
step 5 Add Worcestershire sauce, Italian seasoning, salt, and pepper.
step 6 Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes, or until the potatoes are tender.
step 7 Taste and adjust seasoning if needed before serving.

Storage and Reheating Tips:
Allow soup to cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until hot throughout.