First, these are the ingredients you will need:
3 lbs of lean ground beef
1 cup olive oil
2 bags of frozen onions, green peppers and celery
2 bags of frozen 3 peppers combo
1 bag of sliced carrots
1 lage veggie broth
1 large beef broth
1 can whole tomatoes
1 large can of tomato paste
12 small red potatoes
basil – salt & pepper – garlic salt – Tony Zacharias
Pour the oil into a deep soup stock – let it get hot (not too hot, but pretty good and hot) – then put the two bags of frozen onion, peppers and celery into the pot. Cook the veggies until tender. (4-5 minutes) Then add the 3 lbs of beef and cook until it is done – no more pink.
Then add the remaining ingredients in this order:
All BAGS veggies, two boxes of broth, whole tomatoes (with juice), but as soon as you drop them in the pot, pick them up and give them a squeeze. Squeeze out the juices and seeds. Then add the paste. Stir until all combined. Next add the potatoes. Then add plenty of the seasonings (I used 1 Tbs of garlic salt, 1 tsp of basil, and several shakes of S&P. Stir it all together, cover and cook for 1 hour on a good steady simmer.