2 pounds lean ground beef
1 cup chicken broth
1 (12 fluid ounce) can condensed chicken and rice soup
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
In a large pot over medium heat, combine the meat and broth (bacon, pork, beef, chicken soup and olive oil; heat together, until meat is browned and slightly tender. Add the garlic and basil and cook until all the ingredients are well mixed in.
Pour the chicken and rice soup and add the reserved 1/2 cup of broth; bring to a boil, then reduce heat, cover and simmer until the chicken is no longer pink or sticky, about 15 minutes. Add the pepper and season with salt and pepper to taste.