115 ozcan diced tomatoes (Chili ready OR Italian seasoned)
114 ozcan pinto beansdrained and rinsed
111 ozcan corn with bell peppers well drained
1cupsliced carrots
1cupfrozen petite peas
1cupcut green beans
6cupslow sodium beef broth
18 ozcan tomato sauce (Or 1/2 cup ketchup)
2TbspWorcestershire sauce
1 1/2tspgarlic salt OR table salt
1tspblack pepper
1tspchili powder
1tspdry Italian seasoning
1/2tspred pepper flakes
1largebay leaf
4mediumrusset potatoesbite size cubes
chopped celery leaves or Italian parsley
Instructions
In a 6 quart Dutch oven or similar heavy bottomed pot, cook onion and celery in a couple of drizzles of olive oil over medium high heat until translucent. Add garlic cook for 1 minute or until fragrant.
To the pot add ground beef. Cook until no pink remains, then drain excess fat from pan.
To the pot add tomatoes, beans, corn, carrots, peas, green beans, beef broth, tomato sauce, Worcestershire sauce, garlic salt, pepper, chili powder, Italian seasoning, crushed red pepper flakes, Worcestershire sauce and bay leaf. Mix until fully combined.
Bring to a boil, then lower heat to medium high and cook uncovered for 5 minutes.
Add potatoes. Mix well. Cover with lid slightly offset and simmer on medium low for 20 minutes or just until potatoes are fork tender.
Remove bay leaf add chopped celery leaf or parsley and serve immediately. (Cool and freeze for up to 2 months.)
Notes
If you're in a hurry and would like to take a shortcut with the vegetables, you can use 4 cups of frozen mixed vegetables in place of the carrots, peas, corn and green beans. Should you choose to do so, there's no need to thaw the vegetables first.
You can substitute 1/2 cup ketchup for tomato sauce, if desired. Ketchup always goes well with hamburgers!