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  • 1 tbsp oil
  • ½ cup onion (chopped)
  • 3 cloves garlic (minced)
  • ½ cbell peppers (chopped)
  • 2 stalks celery (chopped)
  • 1 lb ground beef
  • 1 15-oz can diced tomatoes
  • 1 cup green beans (trimmed, cut in half if too large)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp Italian seasoning
  • 6 cups beef broth
  • additional... mushrooms, zucchini, asparagus, etc..
  1. In a dutch oven over medium-high heat, add the oil, chopped onion, minced garlic, chopped bell peppers, and celery.
  2. Saute for 5 minutes, until the onion is translucent and the bell peppers have softened.
  3. Add the ground beef and break it up with a spatula. Saute for 5 more minutes, until the beef is no longer pink.
  4. Add the diced tomatoes, green beans, salt, pepper, Italian seasoning, and the beef broth to the pot and bring to a boil.
  5. Lower the heat to medium-low and simmer for 20 to 25 minutes, until the green beans are cooked.

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