Steps:
- Cook and drain the ground beef. Throw into a large pot (I use an 8-quart stockpot). Add beef stock, potatoes, tomatoes, green beans, squashes, kale, onion, and seasonings. Fill with hot water to about 1 1/2 to 2 inches from top. Bring to a boil, reduce heat and simmer for 35-45 minutes (until potatoes are easily pierced with a fork). Fish out the bay leaves and discard...and when it is cool enough to eat, enjoy! Cover and refrigerate the leftovers, this soup is even better rewarmed!
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