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## **Instructions**
### **Step 1: Brown the Beef**
In a large pot or Dutch oven over **medium heat**, cook the ground beef until itโs **browned and crumbly**. Drain excess fat if needed.
### **Step 3: Add Vegetables & Broth**
Stir in the **carrots, celery, potatoes, green beans, diced tomatoes, beef broth, and water**. Mix well.
### **Step 4: Season the Soup**
Sprinkle in the **thyme, oregano, paprika, salt, and pepper**. Stir everything together to combine the flavors.
### **Step 6: Add Final Ingredients**
Stir in the **frozen corn and peas (if using)**, and cook for another **5 minutes**.
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๐น **Make it heartier:** Add cooked pasta, rice, or barley for extra texture.
๐น **Boost the flavor:** A splash of Worcestershire sauce or a dash of hot sauce can enhance the taste.
๐น **Slow Cooker Version:** Brown the beef and sautรฉ onions/garlic first, then transfer everything to a **slow cooker**. Cook on **low for 6-8 hours** or **high for 3-4 hours**.
๐น **Instant Pot Version:** Use the sautรฉ function for the beef and onions, then add the rest of the ingredients. Cook on **high pressure for 10 minutes** with a **quick release**.
๐น **Freeze for Later:** Store leftovers in an **airtight container** and freeze for up to **3 months**.
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Try it today and enjoy a **warm, homemade meal** packed with goodness! ๐ฒโจ
Would you like to explore more variations or serving ideas? ๐