Beef Vegetable Soup Recipe By Robin Travis

8 servings

2 pound ground beef or ground chuck
1 cup chopped onion
2 can (15 ounces) tomato sauce
2 cans of chopped tomatos
2-1/2 cups frozen mixed vegetables, thawed
1-1/2 cups frozen corn, thawed
2-1/2 cups beef broth
2-1/2 tablespoon soy sauce
1 tablespoon molasses 
1/2 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of black pepper

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.