Step 1

In a stock pot or Dutch oven, brown and crumble the beef over medium-high heat. Drain fat.

Step 2

Add the tomatoes, potatoes, carrots, celery, green beans, and scallions. Stir in the water and bring to a boil. Stir in the FODY vegetable soup base, Worcestershire sauce, basil, thyme, rosemary and pepper. Add salt to taste. Reduce heat and simmer 20 to 30 minutes, or until the potatoes and veggies are tender. Serve.