Step 1

In a 6 quart Dutch oven or similar heavy bottomed pot, cook onion and celery in a couple of drizzles of olive oil over medium high heat until translucent. Add garlic cook for 1 minute or until fragrant.

Step 2

To the pot add ground beef. Cook until no pink remains, then drain excess fat from pan.

Step 3

To the pot add tomatoes, beans, corn, carrots, peas, green beans, beef broth, tomato sauce, Worcestershire sauce, garlic salt, pepper, chili powder, Italian seasoning, crushed red pepper flakes, Worcestershire sauce and bay leaf. Mix until fully combined.

Step 4

Bring to a boil, then lower heat to medium high and cook uncovered for 5 minutes.

Step 5

Add potatoes. Mix well. Cover with lid slightly offset and simmer on medium low for 20 minutes or just until potatoes are fork tender.

Step 6

Remove bay leave, add chopped celery leaf or parsley and serve immediately. (Cool and freeze for up to 2 months.)