In a large pot, heat 1 tablespoon of oil over medium heat. Add 1 pound of ground beef and 1 cup of chopped onions. Cook for about 5–7 minutes until browned.

Stir in 1 tablespoon of minced garlic and cook for another 30–60 seconds.

Pour in 3 cups of beef broth, along with 16 oz of mixed frozen vegetables, 14.5 oz of diced tomatoes, and 8 oz of tomato sauce, along with the seasonings.

Bring to a gentle boil, then reduce to low and let simmer for 25–35 minutes.

For a slow-cooked version, transfer to a slow cooker after sautéing and cook on low for 5–6 hours.

Ladle into bowls and serve warm; enjoy with crusty bread or muffins if desired.