Instructions:
1. Brown the Ground Beef:
In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Cook until the beef is browned and fully cooked through, about 5-7 minutes. Drain off any excess fat if needed, but leave a little bit for flavor.
2. Sauté the Vegetables:
Add the diced onion, carrots, and celery to the pot with the beef. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
3. Add the Tomatoes and Broth:
Stir in the can of diced tomatoes (with their juices) and the beef broth. Use a wooden spoon to scrape any brown bits off the bottom of the pot, which adds extra flavor to the soup. Bring the soup to a simmer.
4. Season the Soup:
Add the oregano, basil, thyme, Worcestershire sauce, and salt and pepper to taste. Stir to combine and let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to soften.
5. Add the Beans and Peas:
Once the soup has simmered and the vegetables are tender, stir in the beans (drained and rinsed) and frozen peas. Continue simmering for another 5-7 minutes until everything is heated through.
6. Taste and Adjust:
Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or herbs to suit your taste. If the soup needs a little extra flavor, a splash more of Worcestershire sauce can enhance the savory richness.
7. Serve:
Once the soup is hot and the flavors have come together, ladle the soup into bowls and serve with a side of crusty bread or a sprinkle of grated cheese for extra flavor. You can also top it with fresh herbs like parsley for a pop of color.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
