1. Return the browned beef to the pot.
2. Add the diced tomatoes, potatoes, green beans, beef broth, bay leaf, dried thyme, and dried basil. Stir to combine.
3. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours, or until the beef and vegetables are tender.
4. **Season and Serve:**
1. Season the soup with salt and pepper to taste.
2. Remove the bay leaf before serving.
3. Garnish with chopped fresh parsley, if desired.
Continue Reading in next page
