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°2 pounds of mince

°4 carrot clip into cubes

°4 chopped celery ribs

°1 chopped onion

°4 potatoes peeled and cut into 1 inch pieces

°1 (15 oz) can tomato sauce

°1 (14.5 oz) Whole tomato box, ground

°1 (15 ounces) Non-rainy peas

°1 (15.1 (15 oz) green beans can be drained and rinsed

°Ground black pepper to taste

°1⁄8 teaspoon ground thyme

°1 bay paper, or more as desired

°1⁄4 a glass of water as needed


Crumble the mince into a bowl over medium-high heat; Cook and stir until the beef crumbles, browns evenly, and does not return pink, 7 to 10 minutes. Drain and dispose of any excess grease.

Stir the carrots, celery and onions into the mince; Cook and stir until the vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, ground whole tomatoes, non-rainy peas, corn and green beans to the pot; Season with black pepper. Stir the mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup of water over the mixture if necessary to moisturize the mixture, renewing as needed during cooking.

Cook the soup on a gentle simmer, place a lid on the pot, and cook, stirring regularly, until the potatoes are cooked, about 1 hour.

Enjoy !

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