Here is a family favorite meal in a bowl - and it makes enough for leftovers!
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1 pound lean ground beef
5 cups beef broth
3 cups frozen O'Brien hash brown potatoes
1 cup frozen mixed vegetables (corn, peas, carrots and green beans)
1/2 cup ketchup
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices English muffin toasting bread, crusts trimmed, cut in half
2 tablespoons Land O Lakes® Butter, melted
3 (3/4-ounce) slices Land O Lakes® Deli American, sliced into quarters diagonally (12 triangles)
*Substitute lean ground turkey or Italian sausage for the hamburger; drain well.
**Substitute your favorite mixed frozen vegetables.
Place ground beef in 4- to 6-quart saucepan; cook over medium-high heat, stirring occasionally, 5-8 minutes or until no longer pink. Drain well.
Add all remaining soup ingredients; stir well. Cook over medium-high heat 10-15 minutes or until mixture comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, 10-15 minutes or until vegetables are tender.
Heat 12-inch nonstick skillet over medium-high heat. Brush both sides of bread slices with butter; place into skillet. Cook just 2-3 minutes or until bottoms are golden brown. Turn bread slices over; top each slice with 1 cheese triangle. Cover; let stand 1 minute or until cheese melts.
Ladle soup into individual serving bowls; serve each with 2 cheese toasts.
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