In a heated skillet, add ground beef and season with a little salt and pepper. Brown the ground beef and then drain the fat.
Place beef and potatoes in a large slow cooker. Then add all the cans of vegetables and the can of tomato soup.
Finally, add the sugar. (Have faith, it really takes it up a level!)
Stir well, cover with the slow cooker lid, and cook on low for 2-3 hours.
Add more salt and pepper to taste if desired.
Serve with crusty bread or crackers, if desired.
Enjoy!
Notes:
* You can use any type of ground beef. If you choose one with a higher fat content, make sure you drain the fat off well to avoid a greasy broth. I prefer a lower fat ground beef to reduce the amount of fat I need to drain.
* If you prefer fresh or frozen vegetables, just substitute equivalent quantities of vegetables, and add a can or two of beef broth or stock (14.5 oz.) This extra liquid when using fresh or frozen vegetables replaces the liquid from the undrained canned vegetables.
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