In a large soup pot, heat olive oil over medium-high heat. Add ground beef, chopped onion, minced garlic, and salt. Cook for 5–7 minutes until the beef is browned.

Peel the Yukon Gold potatoes and chop them into small ½-inch pieces. Set aside.

Once the beef is cooked, lower the heat and add the diced potatoes, beef broth, condensed tomato soup, petite diced tomatoes (with juice), and frozen mixed vegetables. Stir well.

Increase the heat to a boil, then reduce to medium-low. Cover and simmer for at least 30 minutes, stirring occasionally.

Before serving, taste the soup and adjust seasoning with salt or pepper as needed.