Ingredients
-
2 pounds ground beef
-
4 carrots, diced
-
4 celery ribs, chopped
-
1 onion, chopped
-
4 potatoes, peeled and cut into 1-inch pieces
-
1 (15.25 ounce) can whole kernel corn, drained and rinsed
-
1 (15 ounce) can green beans, drained and rinsed
-
1 (15 ounce) can peas, undrained
-
1 (15 ounce) can tomato sauce
-
1 (14.5 ounce) can whole tomatoes, crushed
-
ground black pepper to taste
-
1 bay leaf, or more to taste
-
⅛ teaspoon ground thyme
-
¼ cup water, as needed
Directions
-
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
-
Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
-
Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
-
Pour in 1/4 cup water if needed, replenishing as needed while cooking.
-
Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
-
Serve hot and enjoy!
Nutrition Facts (per serving)
598 | Calories |
20g | Fat |
71g | Carbs |
37g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 598 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 8g | 38% |
Cholesterol 95mg | 32% |
Sodium 1153mg | 50% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 14g | 50% |
Total Sugars 19g | |
Protein 37g | 75% |
Vitamin C 47mg | 52% |
Calcium 187mg | 14% |
Iron 7mg | 39% |
Potassium 2042mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.