PREPARATION:

1. Crumble ground beef in a pot over medium-high heat; cook and stir until beef is crumbled, evenly browned and no longer pink, 7 to 10 minutes. Drain and discard any excess fat.
2. Stir in carrots, celery and onion; cook and stir until vegetables are tender, about 5 minutes.
3. Stir in potatoes, corn, green beans, un-drained peas, tomato sauce and crushed whole tomatoes. Pepper; add bay leaf and thyme.
4. Pour in 1/4 cup of water as needed, replenishing as needed during cooking.
5. Bring soup to a boil; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

Enjoy!