Ground Beef Vegetable Soup

Name: Ground Beef Vegetable Soup
Total time: 95
Yield: 6
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 (15.25 ounce) can whole kernel corn, drained and rinsed; 1 (15 ounce) can green beans, drained and rinsed; 1 (15 ounce) can peas, undrained; 1 (15 ounce) can tomato sauce; 1 (14.5 ounce) can whole tomatoes, crushed; ground black pepper to taste; 1 bay leaf, or more to taste; 0.125 teaspoon ground thyme; 0.25 cup water, as needed

Recipe by Sue's recipes from allrecipes.com

Dinner,Soup 2 Hr. 35 Mins.

Ingredients

6 servings

•

2 pounds ground beef
•

4 carrots, diced
•

4 celery ribs, chopped
•

1 onion, chopped
•

4 potatoes, peeled and cut into 1-inch pieces
•

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

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

•

1 (15 ounce) can peas, undrained
•

1 (15 ounce) can tomato sauce
•

1 (14.5 ounce) can whole tomatoes, crushed
•

ground black pepper to taste
•

1 bay leaf, or more to taste
•

0.125 teaspoon ground thyme
•

0.25 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 in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
Pour in 1/4 cup water if needed, replenishing as needed while cooking.
Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
Serve hot and enjoy!