Ingredients:
- °2 pounds of ground beef (mince)
- °4 carrots, peeled and diced
- °4 celery ribs, chopped
- °1 large onion, finely chopped
- °4 medium potatoes, peeled and cut into 1-inch pieces
- °1 (15 oz) can tomato sauce
- °1 (14.5 oz) can diced tomatoes
- °1 (15 oz) can no-salt-added peas, drained
- °1 (15.25 oz) can whole kernel corn, drained and rinsed
- °1 (15 oz) can green beans, drained and rinsed
- °Ground black pepper, to taste
- °1⁄8 teaspoon dried thyme
- °1 bay leaf, or more as desired
- °1⁄4 cup water, as needed
Instructions:
Prepare a large soup pot over medium-high heat. Crumble the ground beef into the pot and cook, stirring occasionally, until the meat is browned and no longer pink, about 7-10 minutes. Drain excess grease to keep the soup light and healthy.
Add the diced carrots, chopped celery, and onions to the pot. Cook and stir until the vegetables soften, releasing their aromatic flavors, about 5 minutes. This step builds the soup’s foundational taste.
Stir in the potatoes, tomato sauce, diced tomatoes, peas, corn, and green beans. Season generously with ground black pepper, dried thyme, and a bay leaf for depth. Add 1/4 cup of water to ensure the mixture doesn’t stick, replenishing as needed during cooking.
Bring the soup to a gentle simmer, cover the pot, and let it cook for about 1 hour, stirring occasionally. The soup is ready when the potatoes are tender and the flavors have melded into a rich, comforting broth.
Serve this hearty vegetable beef soup hot, perfect for a cozy dinner or meal prep. Pair it with crusty bread or a side salad for a complete, satisfying meal. Enjoy!
