Vegetable Beef Soup

Ingredients:

• 1 lb. Faithway Cattle ground beef (sometimes I use 2 lbs. of ground beef for a hearty soup)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz.) diced tomatoes
• 4 cups Faithway Cattle bone broth
• 1 cup frozen peas
• 1 cup of frozen corn (optional)
• 1 cup green beans, chopped (fresh or frozen)
• 1 potato, peeled and diced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce (optional)

Instructions:

1. Cook the Ground Beef:
   In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat and set the beef aside.
2. Sauté the Vegetables:
   In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Bone Broth and Tomatoes:
   Pour in the Faithway Cattle bone broth and add the diced tomatoes (with juice). Stir well to combine.
4. Simmer the Soup:
   Add the potato, thyme, and Worcestershire sauce (if using). Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
5. Add the Green Beans and Peas:
   Stir in the green beans, corn and peas, and cook for an additional 5-7 minutes, until heated through.
6. Season and Serve:
   Taste the soup and adjust the seasoning with salt and pepper as needed and serve with crackers or cornbread.  ENJOY!!