“I’ve been making this at least twice a week for the past month!”

Step 1: Brown Ground Beef: Crumble the ground beef into a large stockpot over medium-high heat. Cook and stir until the beef is crumbly, evenly browned, and no longer pink (about 7-10 minutes). Drain and discard any excess grease.
Step 2: Sauté Vegetables: Stir in the carrots, celery, and onion. Cook and stir until the vegetables are soft (about 5 minutes).
Step 3: Add Remaining Ingredients: Stir in the potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper, bay leaf, and thyme.
Step 4: Simmer: Pour in ¼ cup water if needed (replenishing as needed while cooking to keep a soupy consistency). Bring the soup to a simmer. Cover and cook, stirring regularly, until the potatoes are tender (about 1 hour). Remove the bay leaf before serving.