Brown the Beef: In a large soup pot over medium-high heat, cook the ground beef with diced onion, minced garlic, and salt until browned, about 5-7 minutes. Break the beef into crumbles and drain any excess grease.

Combine Ingredients: Add the chopped Yukon gold potatoes, beef broth, condensed tomato soup, petite diced tomatoes, frozen mixed vegetables, Worcestershire sauce, dried parsley, and basil to the pot. Stir well to combine all the flavors.

Simmer: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and let it simmer for 30 minutes, or until the potatoes are tender and the soup is piping hot.

Taste and Serve: Taste the soup and adjust seasoning with additional salt if needed. Serve hot with crusty bread rolls or a fresh garden salad for a complete meal.