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### **Instructions**
1. **Brown the Beef**
In a large soup pot or Dutch oven, cook the ground beef over medium-high heat until browned and no longer pink. Drain excess fat if needed.
2. **Sauté the Aromatics**
Add the chopped onion and garlic to the pot and cook for 2–3 minutes, until fragrant.
3. **Add the Veggies & Broth**
Stir in the carrots, celery, potatoes, diced tomatoes, beef broth, and Italian seasoning. Bring to a boil, then reduce to a simmer.
4. **Simmer to Perfection**
Cover and let simmer for 20–25 minutes, or until the vegetables are tender.
5. **Finish with Greens**
Add the green beans, corn, and peas. Cook for another 5–10 minutes until heated through. Season with salt and pepper to taste.
6. **Serve Hot**
Ladle into bowls, garnish with fresh parsley if desired, and enjoy with warm bread or crackers.
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### **Tips & Variations**
* **Make it Low-Carb**: Swap the potatoes for cauliflower florets or zucchini.
* **Add More Depth**: Stir in a tablespoon of tomato paste or a dash of Worcestershire sauce for extra richness.
* **Spice It Up**: Add a pinch of red pepper flakes or diced jalapeños if you like heat.
* **Freeze It**: This soup freezes beautifully for up to 3 months.
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### **The Heart of Home Cooking**
**Hearty Ground Beef and Vegetable Soup** is more than just a recipe—it’s a reminder that the best meals are often the simplest ones. Made with basic ingredients and full of nourishing goodness, it’s the kind of food that brings people together, fills bellies, and warms hearts.
Whether you serve it on a busy weeknight, a chilly Sunday evening, or as part of your meal prep for the week, this soup is a keeper. It’s the kind of dish that never goes out of style—and always tastes like home.
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