Ground Beef Vegetable Soup

01Method

1. 1

   Brown the ground beef in a large stockpot over medium-high heat, breaking it apart as it cooks, until fully browned with no pink remaining, 7 to 10 minutes. Drain off any excess fat.

2. 2

   Add the carrots, celery, and onion to the pot; stir and cook until the vegetables begin to soften, about 5 minutes.

3. 3

   Add the potatoes, corn, green beans, peas (with their liquid), tomato sauce, and crushed tomatoes. Season with black pepper, then add the bay leaf and thyme.

4. 4

   Add a splash of water if the soup looks too thick, adding more during cooking as needed.

5. 5

   Bring the soup to a gentle simmer, cover, and cook — stirring occasionally — until the potatoes are fully tender, about 1 hour.

6. 6

   Remove the bay leaf and serve hot.