Ingredients

  • 2 pounds ground beef
  • 4carrots, diced
  • 4celery ribs, chopped
  • 1onion, chopped
  • 4potatoes, 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
  • ⅛ teaspoon ground thyme
  • 1bay leaf, or more to taste
  • ¼ 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.

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  • Step 2

    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.

  • Step 3

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

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