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ingredients:
° 2 pounds ground beef
4° cut the carrots into cubes
4 celery ribs, chopped
° 1 chopped onion
4 potatoes, peeled and cut into 1-inch pieces
can of tomato sauce (15 ounces)
1 (14.5 ounce) can crushed whole tomatoes
1° (15 oz) dry peas
1° (15.1 (15 oz) can green beans, drained and rinsed)
° ground black pepper to taste
° 1⁄8 teaspoon ground thyme
stone paper, or more to taste
1⁄4 cup water, as needed
*Methods :
Open the ground meat in a saucepan over medium-high heat. Cooking and stirring to meat is falling apart, andbrowning and no longer pink, 7 to 10 minutes. Drain and discard any excess fat.
Stir the carrots, celery and onions into the ground meat. cook and stir until vegetables are tender, about 5 minutes. Add potatoes, tomato sauce, whole crushed tomatoes, unseasoned peas, corn and green beans to pot; Season with black pepper. Stir the mixture until it blends. Add the thyme and bay leaf to the pan. Pour 1/4 cup water over the dough if needed to moisten the dough, replenishing as needed while baking.
Bring the soup to a boil, place a lid on the saucepan and cook, stirring regularly, until the potatoes are tender, about 1 hour.
Enjoy!
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