Ground Beef Vegetable Soup


°2 pounds ground beef

°4 carrots, diced

°4 celery chops, chopped

°1 onion, chopped

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

°1 can (15.25 oz) whole grain corn, drained and rinsed

°1 can 15 ounces drained and rinsed green beans

°1 can (15 ounces) uncleaned peas

°1 can 15 ounces tomato sauce

°1 can whole tomatoes, crushed

°ground black pepper to taste

°1 bay leaf, or more to taste

°¼ tsp ground thyme

°¼ cup water, if needed


Crumble ground beef in a pot over medium-high heat; cook and stir until beef is crumbled, evenly browned and no longer pink, 7 to 10 minutes. Drain and discard any excess fat.

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

Stir in potatoes, corn, green beans, un-drained peas, tomato sauce and crushed whole tomatoes. Pepper; add bay leaf and thyme.

Pour in 1/4 cup of water as needed, replenishing as needed during cooking.

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