Ingredients:
1 tablespoon olive oil
1 pound lean ground beef
1 medium-sized onion, finely diced
2 cloves garlic, minced
3 carrots, sliced into bite-sized pieces
2 stalks celery, sliced
2 medium-sized potatoes, diced
1 teaspoon Italian seasoning
1 bay leaf
4 cups beef broth
1 can (15 ounces) diced tomatoes, with juice
1 can (10.5 ounces) condensed tomato soup
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 can (14.5 ounces) cut green beans, drained
1 can (15.25 ounces) corn, drained
Salt and pepper to taste
Instructions:
Heat a 5 to 6-quart Dutch oven over medium heat. Add olive oil, ground beef, diced onion, and minced garlic. Cook until the beef is browned and no pink spots remain.
Add sliced carrots and celery. Sauté for 6-8 minutes, or until carrots start to soften. Stir occasionally.
Mix in Italian seasoning and bay leaf, cooking for another couple of minutes to release the flavors.
Add diced potatoes, beef broth, diced tomatoes with their juice, condensed tomato soup, tomato paste, and Worcestershire sauce. Stir well. Add green beans and corn.
Bring the mixture to a boil, then reduce heat. Cover and simmer for 35-40 minutes, or until vegetables are tender and the aroma is irresistible.
Serve hot. Enjoy this hearty soup on chilly evenings or anytime you need a comforting meal.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6
