Ground Beef Vegetable Soup

• 2 pounds ground beef
• 4 carrots, diced
• 4 celery ribs, chopped
• 1 onion, chopped
• 4 potatoes, peeled and cut into 1-inch pieces
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 1 (15 ounce) can green beans, drained and rinsed
• 1 (15 ounce) can peas, undrained
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can whole tomatoes, crushed
• ground black pepper to taste
• 1 bay leaf, or more to taste
• ⅛ teaspoon ground thyme
• ¼ cup water, as needed

Directions

1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
3. Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
   
4. Pour in 1/4 cup water if needed, replenishing as needed while cooking.
5. Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
6. Serve hot and enjoy!