In a large skillet over medium-high heat, add the ground beef and cook for about 5-7 minutes, breaking it apart as it browns. Stir occasionally until the meat is no longer pink. Drain any excess fat.

Transfer the cooked ground beef to a 6-quart stockpot and add in the tomato juice and water. Incorporate the Better Than Bouillon or bouillon cubes, frozen mixed vegetables, and cubed potatoes. Stir everything together until well combined.

Sprinkle in the salt, minced dry onion, sugar, pepper, basil, and drop in the bay leaves. Stir thoroughly to blend the seasonings into the soup.

Place the stockpot over medium heat and bring the soup to a gentle simmer. This process usually takes about 5-10 minutes.

Once simmering, reduce the heat to low and allow the soup to maintain a gentle simmer for at least one hour, stirring occasionally.

After simmering, taste the soup and make any necessary adjustments. Remember to discard the bay leaves.

Ladle the soup into bowls and serve warm, considering pairing it with crusty bread or a fresh salad.