INGREDIENTS

  •  1 tablespoon olive oil
  •  1 lb. lean ground beef
  •  1 medium onion, diced
  •  2 cloves garlic, minced
  •  3 carrots, sliced
  •  2 stalk celery, sliced
  •  2 medium potatoes, diced
  •  1 teaspoon Italian seasoning
  •  1 bay leaf
  •  4 cups beef broth
  •  1 (15 oz. can) diced tomatoes, with juice
  •  1 (10.5 oz. can) condensed tomato soup
  •  3 tablespoons tomato paste
  •  1 tablespoon Worcestershire sauce
  •  1 (14.5 oz. can) cut green beans, drained
  •  1 ( 15.25 can) corn, drained
  •  Salt and pepper to taste

INSTRUCTIONS

  1. In a 5 to 6 quart dutch oven over medium heat, add the olive oil, ground beef, onion, and the garlic. Cook and crumble beef until no pink remains. Add the carrots, celery and continue to sauté for about 6 to 8 minutes or until the carrots begin to soften, stirring occasionally. Stir in the Italian seasoning bay leaf and cook for another minute or two.
  2.  Add the potatoes, pour in the broth, diced tomatoes with the juice, tomato soup, tomato paste, Worcestershire sauce, green beans and corn. 
  3. Stir, bring to a boil, reduce heat and simmer covered for 35 to 40 minutes or until the vegetables are tender.