In a large dutch oven or pot, add olive oil, onions, and celery. Cook until onions soften, about 5 minutes, stirring often. Add spices and Worcestershire sauce and stir everything together.
Add in ground beef, stirring and breaking up the meat until browned, about 5 minutes. Carefully drain any grease from the bottom.
Sprinkle gluten free flour on top of the beef mixture and stir everything together.
Add potatoes, carrots, green beans, and bay leaves. Cover with broth and stir everything together. Bring to a boil over medium-high heat, then reduce to medium or medium-low heat and simmer. Cook until potatoes are softened, stirring occasionally, about 15-20 minutes. Remove bay leaves and serve.
Notes
Click on the time in the instructions to start a timer!StorageStore ground beef soup in an airtight container in the refrigerator for 3-4 days. Freeze ground beef soup in an airtight container for 2-3 months. Wrap the container in an extra layer of plastic wrap to avoid freezer burn. Cooking Tips
If you want it thicker, add an additional tablespoon of gluten free flour to the beef before adding broth.
Make this a spicy soup by adding some cayenne pepper or red pepper flakes. You can also try a few dashes of your favorite hot sauce.