Quick Beef and Vegetable Soup

Instructions

Cook beef, onion, carrots, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in Dutch oven over medium-high heat, breaking up beef with spoon, until no longer pink, about 6 minutes. Add broth, tomatoes and their juice, and potatoes. Bring to boil, reduce heat to low, and simmer, covered, until potatoes are almost tender, about 10 minutes.
Add green beans and cook, uncovered, until vegetables are tender and soup has thickened slightly, 10 to 12 minutes. Season with salt and pepper to taste. Serve, sprinkled with parsley.