1. 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.
2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
3. Bring soup to a simmer, place a cover on the pot, and cook,
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 4-6 Servings|
|Calories from Fat: 1023 (75%)|
|Amt Per Serving||% DV|
|Total Fat 113.7g||152 %|
|Saturated Fat 43.1g||215 %|
|Monounsaturated Fat 39.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 340.2mg||105 %|
|Sodium 387.6mg||13 %|
|Potassium 1453.6mg||38 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 5.9g|
|Protein 72.5g||104 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1368
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