Cook the Ground Meat:
In a large pot, heat the olive oil over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Sauté the Aromatics:
Add the chopped onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Add the Vegetables:
Stir in the diced potatoes, zucchini, and bell pepper. Cook for another 5 minutes, allowing the flavors to meld.
Add the Liquid and Seasonings:
Pour in the diced tomatoes (with their juices) and the broth. Stir in the thyme, oregano, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
Add Frozen Vegetables:
Stir in the frozen corn and green beans. Continue to simmer for an additional 10 minutes, or until all the vegetables are tender.
Serve:
Remove the bay leaf. Taste and adjust the seasoning if necessary. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
This Hearty Vegetable and Ground Meat Soup is a wholesome and satisfying meal that’s full of flavor and perfect for any time of the year.
