Awesome, Fresh, And Fragrant Vegetable Beef Soup

• 2 lbs ground beef (a little fatty, I like 90/10)
• 3 cups beef stock broth
• 5 medium or 4 large potatoes, chopped into approx. 1 inch cubes)
• 1 can cut green beans (or a small bag of frozen)
• 1 can diced tomatoes (or 3 fresh tomatoes, diced)
• 1 medium zucchini squash, chopped
• 1 medium yellow summer squash, chopped
• 2-3 cups kale or cabbage, chopped
• 1/2 onion, chopped
• 2 tsp oregano
• 1 tsp marjoram
• 2 bay leaves
• salt and pepper to taste
• water (to fill pot once all ingredients are in)

1. Cook and drain the ground beef. Throw into a large pot (I use an 8-quart stockpot). Add beef stock, potatoes, tomatoes, green beans, squashes, kale, onion, and seasonings. Fill with hot water to about 1 1/2 to 2 inches from top. Bring to a boil, reduce heat and simmer for 35-45 minutes (until potatoes are easily pierced with a fork).
2. Fish out the bay leaves and discard...and when it is cool enough to eat, enjoy! Cover and refrigerate the leftovers, this soup is even better rewarmed!

ground beef, beef stock broth, potatoes, green beans, tomatoes, zucchini, kale, onion, oregano, marjoram, bay leaves, salt, water

Taken from www.epicurious.com/recipes/member/views/awesome-fresh-and-fragrant-vegetable-beef-soup-50174352 (may not work)