Cooking Instructions:

In a large pot or slow cooker, brown the ground beef and diced onion over medium heat until the meat is fully cooked and the onion is translucent. Drain any excess fat.

Add the mixed vegetables to the pot and cook for an additional 3-5 minutes until they begin to soften.

Stir in the diced tomatoes and beef broth, mixing well to combine. Bring the mixture to a simmer.

Season with your choice of spices, such as thyme, bay leaves, and garlic powder. Adjust the seasoning to taste.

Add the noodles to the pot and cook according to the package instructions, typically about 8-10 minutes, until they're tender. If using a slow cooker, cover and cook on low for an additional 1-2 hours after adding the noodles.

Once the noodles are cooked, stir the soup to combine and serve hot.

For the best results, consider adding frozen vegetables for added convenience and nutrition. You can also adjust the amount of beef broth to achieve your desired soup consistency—more broth for a lighter soup, less for a thicker stew.

Feel free to experiment with different herbs and spices, such as Worcestershire sauce or Italian seasoning, to enhance the flavor of your soup. Enjoy!