Vegetable Soup Heart

substances:

° 2 kilos floor beef

4° lower the carrots into cubes

4 celery ribs, chopped

° 1 chopped onion

4 potatoes, peeled and lower into 1-inch items

can of tomato sauce (15 ounces)

1 (14.5 ounce) can crushed complete tomatoes

1° (15 oz) dry peas

1° (15.1 (15 oz) can inexperienced beans, drained and rinsed)

° floor black pepper to style

° 1⁄8 teaspoon floor thyme

stone paper, or extra to style

1⁄4 cup water, as wanted

*Strategies :

Open the bottom meat in a saucepan over medium-high warmth. Cooking and stirring till the meat falls aside, and browns and is not pink, 7 to 10 minutes. Drain and discard any extra fats.

Stir the carrots, celery and onions into the bottom meat. prepare dinner and stir till greens are tender, about 5 minutes. Add potatoes, tomato sauce, complete crushed tomatoes, unseasoned peas, corn and inexperienced beans to pot; Season with black pepper. Stir the combination till it blends. Add the thyme and bay leaf to the skillet. Pour 1/4 cup water over the dough if wanted to moisten the dough, replenishing as wanted whereas baking.

Carry the soup to a boil, place a lid on the saucepan and prepare dinner, stirring frequently, till the potatoes are tender, about 1 hour.

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