Ingredients:

• 1 tsp. olive oil
• 1 lb. ground beef
• 1 medium onion, chopped
• 1 T minced garlic
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1/2 lb. fresh green beans, ends trimmed and cut into short pieces about 1 inch long
• 2 14.5 oz. cans petite-diced tomatoes with juice
• 2 14 oz. cans beef broth
• Sea salt & fresh-ground black pepper to taste

INSTRUCTIONS:

1. To cook this recipe on the stove, use a large heavy dutch oven-type pot that you can both brown and simmer in.
2. Heat oil in the pot and cook the ground beef as above, using medium-high heat. Reduce heat to medium and add the chopped onion, minced garlic, dried thyme, and dried oregano and cook about 3 minutes more.
3. Add the petite-diced tomatoes with juice, beef broth, and 1/2 can of water, turn the heat to medium-low, and let the soup start to simmer while you prep the beans.
4. Trim both ends of beans, then cut them into 1-inch pieces.
   Add beans to the soup, turn to low, and let the soup simmer for about 45 minutes, or until beans are as soft as you'd like them and the flavors are well blended. (You may need to add more liquid, or even additional beef broth, depending on how hot your stove is on the low setting.)
5. Season to taste with salt and fresh ground black pepper.
   Serve hot.

*Reference your nutrition guide for serving sizes*