Beat the cold with tasty ground beef vegetable soup

This ground beef soup recipe is full of vegetables for a satisfying, very easy, and delicious meal to serve any time of the year. Serve with saltine crackers and chunks of sharp cheese

Ingredients

2 pounds ground beef

4 carrots diced

4 celery ribs chopped

1 onion chopped

4 potatoes, peeled and cut into 1-inch pieces1 (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, crushedground black pepper to taste

1 bay leaf or more to taste⅛ teaspoon ground thyme¼ cup water as needed

Directions

Step 1

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.

Step 2

Stir in carrots, celery and onion; cook and stir until vegetables are soft about 5 minutes.

Step 3

Stir in potatoes, corn, green beans, undrained peas, tomato sauce and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.

Step 4

Pour in 1/4 cup water if needed, replenishing as needed while cooking.

Step 5

Bring soup to a simmer; cover and cook, stirring regularly until potatoes are tender about 1 hour.

Step 6

Serve hot and enjoy!