I do think you could through all different kinds of veg into this soup - it would be a good 'use it up' pot of goodness.
1 lb. ground beef
2 carrots, diced
2 celery ribs, chopped
1 small onion, chopped
2 Yukon gold potatoes, peeled and cut into 1-inch pieces
15 oz can tomato sauce (I used chopped tomatoes and whirled half for sauce, and kept the other half diced)
8 oz frozen peas
8 oz frozen corn
2 bay leaves
4 thyme springs
1 T dried oregano
1 parmesan cheese rind (what you don't keep yours? Keep them from now on! They give soups a lovely depth of flavor)
4 cups stock (I used turkey because that's what I had)
- Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
- Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce (and chopped tomatoes if using), peas, corn and rind to the pot; season with salt and black pepper. Stir mixture until evenly mixed. Add thyme, oregano and bay leaf to the pot. Pour stock over everything, cover and simmer for at least an hour.