Whole30® Beef and Vegetable Soup

Name: Whole30® Beef and Vegetable Soup
Total time: 65
Yield: 6
Ingredients: ¼ cup olive oil; 2 medium potatoes, diced; 1 medium onion, diced; 4 medium carrots, chopped, or more to taste; 2 stalks celery, chopped, or more to taste; 2 teaspoons salt; 4 cups vegetable broth; 1 (15 ounce) can cut green beans, drained; 1 (14.5 ounce) can diced tomatoes, undrained; 1 teaspoon dried basil; 1 teaspoon dried thyme; ½ teaspoon ground black pepper; ½ teaspoon garlic powder; ⅛ teaspoon cayenne pepper; 1 bay leaf; 1 pound ground beef

Recipe by Biondini from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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¼ cup olive oil
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2 medium potatoes, diced
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1 medium onion, diced
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4 medium carrots, chopped, or more to taste
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2 stalks celery, chopped, or more to taste
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2 teaspoons salt
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4 cups vegetable broth
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1 (15 ounce) can cut green beans, drained

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1 (14.5 ounce) can diced tomatoes, undrained
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1 teaspoon dried basil
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1 teaspoon dried thyme
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½ teaspoon ground black pepper
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½ teaspoon garlic powder
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⅛ teaspoon cayenne pepper
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1 bay leaf
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1 pound ground beef

Instructions

Heat olive oil in a large, heavy saucepan over medium heat. Stir in potatoes, onion, carrots, and celery. Season with 1/2 teaspoon salt, stir, and cover. Cook until vegetables have softened, 7 to 10 minutes.
Pour in broth, green beans, and tomatoes. Stir in remaining salt, basil, thyme, black pepper, garlic powder, cayenne, and bay leaf until well combined; bring to a boil. Reduce heat to low simmer until vegetables are tender, at least 20 minutes.
While mixture cooks, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to the soup pot. Stir well and cook for 10 minutes more.