Set the frozen vegetables out on the counter to thaw.

Prep the pot with nonstick cooking spray.

Set the temperature on the stove to a medium-high.

Add the beef, onion, garlic powder, and dried basil.

Continue to cook the beef until it crumbles and  is no longer pink.

Drain any fat from the cooked beef.

Add the beef broth, the fire roasted tomatoes and the tomato broth to the pot.

Stir well.

Bring to a boil.

Reduce the heat to medium-low and continue to simmer for 15-20 minutes.

Stir.

Serve.