vegetable beef soup

Instructions:

In a large pot or Dutch oven, brown the beef over medium-high heat until it is no longer pink.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the carrots, celery, corn, green beans, diced tomatoes, beef broth, thyme, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the vegetables are tender and the flavors have melded together.
Remove the bay leaf before serving.
Enjoy!
Note: You can adjust the ingredients as per your preference.