1 1/4 lb. ground chuck
2/3 c. chopped onion
1 (14 1/2 oz.) can diced tomatoes (plain)
1 (14 1/2 oz.) can diced tomatoes with Balsamic vinegar, basil and olive oil
2 c. water
1 (10 3/4 oz.) can cream of potato soup
2 cans (15 oz. each) mixed vegetables (do not drain)
5 to 6 drops Tabasco

Combine ground chuck and onions in soup pot. Cook over medium heat until chuck is browned and onions are tender. Add remaining ingredients and cook over medium-low heat for about 15 minutes. Add extra water, if needed during cooking.