Ingredients
1 lb ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 bell pepper, diced (any color)
1 zucchini, diced
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
4 cups beef broth
1 cup water
1 cup frozen corn kernels
1 cup green beans, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup macaroni or other small pasta (optional)
Instructions:
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
Add the chopped onion and garlic to the pot. Sauté until the onion is translucent.
Stir in the diced carrot, celery, bell pepper, and zucchini. Cook for a few minutes until the vegetables begin to soften.
Add the diced tomatoes, tomato sauce, beef broth, and water to the pot. Bring the mixture to a simmer.
Add the frozen corn, green beans, dried oregano, dried basil, dried thyme, salt, and pepper. If you’re using pasta, add it to the pot at this point.
Simmer the soup for about 15-20 minutes or until the vegetables are tender and the flavors have melded together. If you added pasta, cook until it’s al dente.
Adjust the seasoning to taste and serve hot.
Garnish with fresh herbs such as parsley if desired.
