Easy Vegetable-Beef Soup

I have a terrible time keeping my favorite recipes organized. It's on my never-ending to-do list, but obviously not a priority, so I have decided to just post this one that I made for tonight's supper since it is ideal. (This way, the next time I can't find the recipe, it will be right here on my faithful blog.) I love this recipe because it's tasty, super-simple to make, and most importantly, everyone in the family gobbles it up.

Prep: 20 minutes     Cook: Low 7 hours, High 3 1/2 hours     Makes: 4-6 servings 

• 1 pound ground beef
• 14-ounce can beef broth (1 2/3 cups)
• 1 1/4 cups water
• 10-ounce package frozen mixed vegetables (I used a 12-ounce bag.)
• 14 1/2-ounce can tomatoes, cut up
• 10 3/4-ounce can condensed tomato soup
• 1 tablespoon dried minced onion
• 1 teaspoon dried Italian seasoning
•  1/4 teaspoon garlic powder 

1. In a large skillet cook beef until brown. Drain off fat.
2. Transfer meat to a 3 1/2- to 4-quart slow cooker. Add the remaining ingredients to the cooker.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Note: If you want a lighter version, you can substitute ground turkey for ground beef and use chicken broth in place of the beef broth. Both are yummy, but I think the original recipe is more flavorful.