Vegetable Beef Soup

Heat half of the olive oil on medium/high heat in a Dutch oven or large soup pot.

Add the ground beef, half of the salt and pepper, season salt, and garlic powder. Brown the ground beef, drain and remove from the pot; set aside. Add the remaining olive oil to your now-empty pot. Cook the carrots, celery, potatoes, and the remaining salt and pepper until the vegetables are softened, about 8 minutes. Return the ground beef to the pot. Add the water and beef bouillon.

Bring to a boil, then lower the heat to low and simmer for 20 minutes. Serve with saltine crackers and shredded cheddar cheese.

Enjoy!