Ground Beef Vegetable Soup Recipe

Ingredients:

2 pounds ground beef

4 carrots, diced

4 celery ribs, chopped

1 onion, chopped

4 potatoes, peeled and cut into 1-inch pieces

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can whole tomatoes, crushed

1 (15 ounce) can peas, undrained

1 (15.25 ounce) can whole kernel corn, drained and rinsed

1 (15 ounce) can green beans, drained and rinsed

ground black pepper to taste

1/8 teaspoon ground thyme

1 bay leaf, or more to taste

1/4 cup water, as needed

Instructions:

Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.

Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.

Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.