In a large dutch oven over medium heat, add a drizzle of oil. Add the onion, ground beef, garlic, carrots and celery, and cook until no pink remains. Drain any fat.
1 teaspoon Olive Oil, 1 White Onion, 1 Pound Ground Beef, 2 Cloves Garlic, 1 Cup Carrots, 1 Cup Celery
Add the tomato paste and cook, stirring into the meat until well mixed.
1 Tablespoon Tomato Paste
Add potatoes, broth, tomatoes, Worcestershire sauce, seasoning and bay leaf.
2 Russet Potatoes, 8 Cups Beef Broth, 28 oz Fire Roasted Diced Tomatoes, 1 Tablespoon Worcestershire Sauce, 1 Bay Leaf
Simmer covered 10 minutes.
Stir in vegetables, Italian seasoning, salt and pepper and simmer 15-20 minutes or until potatoes are tender.
3 Cups Frozen Mixed Vegetables, 1 teaspoon Italian Seasoning, 1 teaspoon Salt, Black Pepper
Serve with fresh chopped parsley and crusty sour dough bread.