Crockpot Instructions

Cup of Yum
1. Fry the ground beef and onions together until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat and place in the bottom of a crockpot.
2. Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper.
3. Simmer on high for 4-5 hours or on low for 8-10.
4.  Remove the bay leaves. Ladle into bowls and serve!

Instant Pot Instructions

1. Fry the ground beef and onions together in the metal cooking pot in your Instant Pot using the "sautee" function on your Instant Pot until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat.
2. Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper.
3. To cook immediately, press the soup button, seal the Instant Pot, close the vent and cook for 30 minutes. Let it naturally release - you can manually release but for safety's sake I don't recommend it.
4. To slow cook all day, use the slow cook function and cook on low for 8-10 hours.
5.  Remove the bay leaves. Ladle into bowls and serve.

Stove Top Instructions

1. Fry the ground beef and onions together in a large stockpot until the ground beef is cooked and the onions are translucent. Add in the garlic and fry until brown. Drain the fat.
2. Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper.
3. Simmer on medium heat for 60 minutes.
4.  Remove the bay leaves. Ladle into bowls and serve!