***needs a crock pot****

2 lbs. ground beef
1 1/2 medium onions, chopped

1 1/2 medium green peppers, chopped [I added this because I didn't have enough onions and liked it this way]
1 garlic clove, minced
3 cans (10 1/2 oz. each) condensed beef broth, undiluted [I split this in half (as the entire recipe is a ton) and what I did so I didn't have to use half of a can of the beef broth, I just put 2 bouillon cubes in 1 cup of water (as usually it is one to one) to make it like condensed beef broth and then used 5 oz of that (which is about 1/2 of a can, which is 10.5 oz, and 5 oz is 2/3 of a cup).]
1 can (28 oz.) diced tomatoes, undrained [or 2 cans of 14 oz diced tomatoes....I don't like tomatoes, this is really added to the broth and by using small diced tomatoes, they really aren't annoying in the soup like the bunch chunks some recipes like.]
3 c. water
1 c. diced carrots
1 c. diced celery
1 c. fresh or frozen green beans [I used frozen]
1 c. cubed peeled potatoes
2 T. minced fresh or 2 tsp. dried parsley flakes
1 tsp. dried basil
1/2 tsp. dried thyme
Salt and pepper to taste

In a skillet, cook beef, onions, peppers and garlic over medium heat until the meat is no longer pink: drain. Transfer to a 5 qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on high for 8 hours or until heated through.

14 servings (3 1/2 qts.)