1 lb ground beef
1 medium onion, diced
2 carrots, sliced
2 potatoes, cubed
1 can diced tomatoes (14.5 oz)
4 cups beef broth
1 cup green beans, chopped
1 tsp garlic powder
Salt and pepper to taste
Brown the beef: In a large pot, over medium-high heat, brown the ground beef until fully cooked and no longer pink. Drain excess fat if necessary.
Add aromatics: Add diced onion to the pot and sauté for about 3 minutes until translucent.
Add veggies: Incorporate the carrots, potatoes, and green beans, stirring well. Allow to cook for 5 minutes.
Pour in broth: Pour in the beef broth and the can of diced tomatoes (including juice). Stir well to combine.
Season: Add garlic powder and salt and pepper. Taste and adjust as needed.
Simmer: Bring the mixture to a boil, then reduce heat to low and let simmer for about 25-30 minutes, or until the vegetables are tender.
Serve: Ladle the soup into bowls and serve hot, optionally garnished with fresh herbs or grated cheese.