Best Ever Vegetable Beef Soup

Ingredients:
1 lb. ground beef (or stew beef, diced)
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and diced
1 cup green beans, cut into bite-sized pieces
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
4 cups beef broth (or vegetable broth)
2 cups water (or more for desired consistency)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
2 tablespoons olive oil (for sautéing)
Optional: 1 bay leaf, fresh parsley for garnish
Instructions:
Brown the Beef: In a large pot, heat olive oil over medium heat. Add ground beef (or stew beef) and cook until browned. If using stew beef, you may want to brown the meat in batches for a nice sear. Drain any excess fat.

Sauté the Veggies: Add chopped onion, garlic, carrots, and celery to the pot. Cook for 5-7 minutes, until softened.

Add the Liquids & Seasonings: Pour in the diced tomatoes (with juices), beef broth, water, Worcestershire sauce, basil, oregano, salt, and pepper. Stir to combine. Bring to a simmer.

Add the Rest of the Veggies: Add the potatoes, green beans, and corn. Stir everything together.

Simmer: Cover the pot and let the soup simmer for 45 minutes to an hour, or until the vegetables are tender and the flavors have melded together. Stir occasionally and adjust seasoning as needed.

Serve & Enjoy: Remove the bay leaf (if using). Ladle the soup into bowls and garnish with fresh parsley for an extra pop of color. Serve with crusty bread or crackers.