Description

This dinner is easy to make, economical and most importantly, delicious. It's full of vegetables, ground beef, tomatoes and a wonderful beef broth. Serve it with a crusty bread to take advantage of all of its goodness.

Ingredients

• 2 t. olive oil
• 1/2 c. onion, finely diced
• 2 carrots washed, peeled, quartered and thinly sliced
• 2 stalks celery, washed and thinly sliced
• 1 lb. ground beef*
• 2 t. minced garlic
• salt and pepper, to taste
• 15 oz. can diced tomatoes with their juices
• 8 oz. can tomato sauce
• 1 t. Italian seasoning (or 1/3 t. each garlic powder, dried oregano and dried basil)
• 6 c. beef broth/stock
• 1 large russet potato, washed, peeled and diced into 1/2 in. cubes**
• 1/2 c. frozen corn
• 1/2 c. diced fresh or frozen green beans
• 2 T. chopped fresh parsley, optional

Steps

1. Heat oil in a large stock pot over medium-high heat; add in onion, carrots and celery; cook 5-6 minutes or until softened. Add ground beef; cook, breaking up meat, until browned and mostly cooked through. Discard excess grease. Season with salt and pepper, to taste. Add garlic; cook 1 minute. Add tomatoes, tomato sauce, Italian seasoning, beef broth/stock and cubed potato to the pot; bring to a simmer.
2. Cook for 25-30 minutes or until potatoes are tender. Season to taste with salt and pepper. Stir in corn and green beans; cook for 5 minutes.
3. Serve, sprinkled with freshly chopped parsley.