1candiced tomatoesdo not drain (about 14.5 ounces)
3 ½cupsbeef brothor beef stock
2cupswater
1tablespoonWorcestershire sauce
1bay leafremove before serving
2teaspoonsdried thyme
½teaspoondried red pepper flakes
salt and pepperto taste
Instructions
Peel your potatoes and chop them into small pieces.
Chop your carrots and celery.
In a large pot brown your ground beef and drain any fat into paper towels. Next, add your garlic and saute.
Add the remaining ingredients except for the green beans (add them last so they don't get too soft). Stir well and bring to boil then reduce to a low simmer.
Let the soup simmer for at least one hour, preferably two hours. Add the green beans in during the last 30 minutes of cooking.