°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.