5 large carrots peeled and sliced
4 stalks celery washed and cut up into small pieces
1.5 liters of beef broth
1 28 oz can of organic diced tomatoes
1/2 cup of water if desired
3 cloves minced garlic
4 tbsp olive oil
1 large onion diced
1.5 – 2 lbs free range ground beef (depending on how thick you want the soup)
1 bay leaf
1 tsp thyme
1 tsp oregano
Sea Salt and pepper to taste
Optional macaroni rice pasta
Put garlic, olive oil, and diced onion in a frying pan. When onion is browned add ground beef and cook until it is brown. Place beef broth, tomatoes, water, bay leaf, carrots and celery in a large pot and bring to a boil. Leave it boiling. When meat is finished add it, and the thyme, oregano and salt and pepper to the pot and simmer for 2 hours.
If you use the macaroni, add it after an hour and a half and monitor the consistency of the pasta.