Vegetable-Beef Soup

• 2 teaspoons olive oil
• 1 lb lean ground beef
• 1 onion, diced
• 6 red potatoes, diced small
• 3 garlic cloves, minced
• 5 carrots, thinly sliced
• 12 cup water
• 1 (15 ounce) can whole kernel corn, drained
• 2 cups frozen green beans
• 1 (15 ounce) can diced tomatoes, with juice
• 6 cups tomato cocktail juice (1 46-ounce bottle or can)
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, crushed
• 1 bay leaf

1. In a large pot over medium heat, heat oil until it shimmers.
2. Add beef, onion, potatoes and garlic.
3. Saute until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
4. Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
5. Drain beef mixture and return to pot with carrots, corn, green beans, tomatoes, juice cocktail, water, salt, pepper, thyme and bay leaf.
6. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
7. Discard bay leaf before serving.
8. (Alternatively, combine drained beef with remaining ingredients in slow cooker and cook 2-3 hours on high or 4-6 hours on low.
9. ).

olive oil, lean ground beef, onion, red potatoes, garlic, carrots, water, whole kernel corn, frozen green beans, tomatoes, tomato cocktail juice, water, salt, fresh ground black pepper, fresh thyme, bay leaf

Taken from www.food.com/recipe/vegetable-beef-soup-361538 (may not work)