1 pound of ground beef
1 1/2 cup sliced carrots
1 cup chopped celery
1/2 medium onion, finely chopped
1 1/2 cup cubed potatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 quart tomato juice
1 cup water
2 teaspoons beef bouillon
Heat a medium to large stockpot over medium-high heat, add the ground beef, break it up into small pieces, and brown for 8-10 minutes or until the ground beef is no longer pink. Once the ground beef is thoroughly cooked, remove it from the stockpot and set aside, reserving 2 teaspoons(ish) of fat.
Add the carrots, celery, and onion to the stock pot. Saute for 2-3 minutes or until the onion becomes fragrant and transparent.
Add the beef back to the pot. Toss in the potatoes, basil, oregano, parsley, tomato juice, water, and beef bouillon. Give it a stir, making sure all the ingredients are combined. Bring it all to a boil over medium-high heat, then reduce heat to medium and simmer for 15-20 minutes or until the carrots and celery are fork tender.
Remove the soup from the heat, dish it up, and serve with a side of cheese sandwiches. Enjoy!
The cheese sandwiches I refer to are simply your choice of bread, spread with miracle whip, and American cheese.