Hearty Ground Beef Vegetable Soup

Begin by gathering all the ingredients needed for the soup. Heat a large pot over medium heat and add 1 pound of ground beef.

Cook the ground beef until it is browned, breaking it apart with a spoon as it cooks. Once the beef is browned, drain any excess fat from the pot.

Add 1 medium onion, chopped, to the pot and sauté for about 3 minutes until it becomes translucent. Next, add 2 medium carrots, diced, and 2 stalks of celery, diced, to the pot.

Stir the vegetables into the beef and cook for an additional 5 minutes. Then, add 1 large bell pepper, diced, and 3 cloves of garlic, minced, to the pot.

Cook for another 2 minutes until the bell pepper softens. Pour in 4 cups of beef broth and add 1 can (14.5 ounces) of diced tomatoes, including the juice.

Season the soup with 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes. After simmering, taste the soup and adjust the seasoning if necessary.

Serve the soup hot, garnished with fresh parsley if desired.