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Vegetable Soup with Ground Pork
 2 tablespoons cooking oil
 2 onions, chopped
3 carrots, halved lengthwise and cut crosswise into 1/2-inch slices
2 ribs celery, cut into 1/2-inch slices
1-1/2 quarts canned low-sodium chicken broth or homemade stock
1-3/4 cups canned diced tomatoes with their juice (one 15-ounce can)
1 tablespoon tomato paste
1 bag of frozen green beans
1-1/4 teaspoons salt
1/3 cup chopped fresh parsley

In a large saucepan, heat the oil over moderately low heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste,green beans, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are almost tender, about 20 minutes. Brown pork in separate frying pan, drain off grease & add to pot!