1. Cook the Ground Beef:

In a large stockpot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat for a leaner, lighter soup.

2. Sauté the Aromatics:

Add the chopped carrots, celery, and onion to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and release their natural sweetness.

3. Add the Potatoes and Tomatoes:

Stir in the cubed potatoes, tomato sauce, and crushed whole tomatoes. The tomatoes create a rich base, while the potatoes lend the soup its comforting heartiness.

4. Incorporate the Canned Vegetables:

Add the dry peas and drained green beans to the pot, giving the soup added texture, color, and nutritional benefits.

5. Season and Simmer:

Season with salt, pepper, and ground thyme to taste. Add 1/4 cup of water if the soup is too thick. Bring the soup to a gentle boil, then reduce heat to low. Cover the pot and simmer for 1 hour, or until the potatoes are tender and the flavors are well combined.

6. Serve and Enjoy:

Ladle the soup into bowls and serve hot. Pair with crusty bread or a fresh salad for a complete meal. Enjoy!