Adds color, nutrition, and variety to the soup. Choose a mix with carrots, peas, and corn for a balanced flavor.
3 Teaspoons Dried Basil
Infuses the soup with a hint of herbal sweetness and aroma.
2 Teaspoons Dried Parsley Flakes
Enhances the soup with a mild, fresh taste that complements the other herbs.
1½ Cups Milk
Contributes to the creamy consistency of the soup, balancing the flavors.
2 Tablespoons Cornstarch
Acts as a thickening agent, ensuring the soup has a rich, creamy texture.
8 Ounces Velveeta Cheese, Cubed
Melts smoothly into the soup, providing a luscious, cheesy flavor that ties all the ingredients together.
Step-by-Step Cooking Instructions
Prepare the Beef and Onion:
1. Cook the Beef and Onion
Brown: In a large skillet, fry the ground beef and diced onion over medium heat until the onions are soft and the beef is browned. Drain the grease to remove excess fat.
2. Add Garlic
Sauté: Add the minced garlic to the skillet and fry until browned and fragrant. This step releases the garlic’s essential oils, enhancing the soup’s flavor.
Combine Ingredients in the Crockpot or Stockpot:
3. Add Main Ingredients
Transfer: Move the beef mixture to a crockpot or a large stockpot on the stove.
Add: Incorporate the peeled and diced potatoes, chicken broth, frozen vegetable mix, dried basil, and dried parsley flakes into the pot. Stir to combine.
Cook the Soup:
4. Slow Cook or Simmer
Crockpot Method: Cook on low for 6-8 hours or on high for 3-4 hours.
Stovetop Method: Simmer on the stove until the potatoes are tender and slightly starting to dissolve, stirring occasionally.
Thicken and Finish the Soup:
5. Thicken with Cornstarch and Milk
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