In a large soup pot over medium-high heat, add the ground beef along with diced onion and minced garlic. Cook, stirring occasionally, for about 5-7 minutes or until the beef is browned and no longer pink. Drain any excess grease.

While the beef is browning, peel and chop the Yukon Gold potatoes into small pieces, ideally less than 1/2 inch.

Once the beef is cooked, add the chopped potatoes to the pot along with beef broth, condensed tomato soup, petite diced tomatoes, frozen mixed vegetables, Worcestershire sauce, dried parsley, and basil. Stir well.

Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for at least 30 minutes.

After simmering, remove the lid and carefully taste the soup. Adjust the seasoning if necessary by adding salt or pepper.