Shelly's Recipe

SHEPHERDS PIE SOUP

Category: Soups

1 lb ground beef
5 cups water
2 cans (10 1/2 oz each) condensed beef broth
1 pkg (16 oz) frozen diced potatoes
1 pkg (16 oz) frozen mixed vegetables
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
2 cups instant potato flakes

In a soup pot, cook the ground beef over medium-high heat for 8 to 10 minutes, until browned and no pink remains. Add the remaining ingredient except the potato flakes and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes. Stir in the potato flakes and cook for 5 to 7 minutes, or until thickened. Serve immediately. Serves 4-6