Vegetable Soup Heart

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 until the meat falls apart, and browns and is 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 skillet. 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!