Instructions
Begin by heating olive oil in a dutch oven set over medium heat. Add the ground beef, onion, and garlic, cooking until the beef is thoroughly browned and crumbled.
Mix in the carrots and celery, sautéing them until they start to soften, for about 6 to 8 minutes.
Add a burst of flavor by stirring in the Italian seasoning and bay leaf, cooking them for an additional minute or two.
Next, add the potatoes, and then pour in the beef broth. Follow this with the diced tomatoes (along with their juice), tomato soup, tomato paste, and Worcestershire sauce.
Add the green beans and corn to the pot. Stir well, then bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 35 to 40 minutes, or until the vegetables are tender and flavors well-blended.
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