Ingredients

• 1 pound ground beef
• 0.5 cups chopped yellow onion
• 2.5 cups lower sodium beef broth
• 2 russets potatoes , peeled and chopped
• 1 , 14.5-ounce
• 1 , 10.5-ounce
• 1 , 8-ounce
• 0.25 cups ketchup , plus more for garnish
• 2 tablespoons yellow mustard , plus more for garnish
• 1 cup shredded C heddar cheese , plus more for garnish
• 0.5 cups dill pickle slices
• 0.25 cups red onion

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground beef and yellow onion in a large skillet over medium heat until browned, stirring to break up with a wooden spoon, about 8 minutes; drain fat.
3. 3 Transfer beef mixture to a 4- to 5-quart slow cooker. Add beef broth, potatoes, tomatoes, soup, tomato sauce, ketchup, and mustard. Stir to combine.
4. 4 Cover and cook on Low 9 to 10 hours or on High 4 ½ to 5 hours, until potatoes are tender.
5. 5 Stir Cheddar cheese into the soup.
6. 6 Garnish servings with pickles, red onion, additional cheese, ketchup and mustard.

Nutrition per serving