Preparation Steps

• Heat a large Dutch oven or heavy pot over medium-high heat. Add olive oil.
• Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
• Add chopped onion and minced garlic to the pot and sauté 3–4 minutes until softened and fragrant.
• Stir in carrots, celery, potatoes, green beans and corn. Cook 2–3 minutes to combine flavors.
• Pour in beef broth, diced tomatoes (with juices) and tomato paste. Add Worcestershire sauce, salt and pepper. Stir well.
• Bring the soup to a boil, then reduce heat to low and simmer, uncovered, for 25–30 minutes or until vegetables are tender.
• Taste and adjust seasoning if needed. Stir in chopped parsley just before serving.
• Ladle soup into bowls and serve hot with crusty bread or crackers.