Garden Fresh Vegetable Beef Soup

Ingredients

• 1 pound ground beef
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 large potatoes, diced
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can green beans, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. In a large pot, cook the ground beef over medium heat until it is browned and no longer pink. Drain the fat and add the garlic, onion, carrots and celery. Cook for 5 minutes, stirring often.
2. Add the potatoes, beef broth, diced tomatoes, corn, green beans, basil, oregano, thyme, salt and pepper. Stir to combine.
3. Bring the soup to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
4. Serve hot.

Interesting Facts

• This soup can easily be made vegetarian by substituting the ground beef for a vegetarian alternative.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
• This soup is also great for freezing and can be stored in the freezer for up to 3 months.