3 tbs extra-virgin olive oil
3 lbs ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1 (28 oz) can chopped, peeled tomatoes, undrained
12 oz fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillon cubes
1 ½ tsp dried basil
1 ½ tsp dried oregano
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp celery salt
½ tsp freshly ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped potato
1 ½ cups frozen corn
1 cup frozen okra
½ cup uncooked elbow macaroni
¼ cup chopped fresh parsley

In a large pot, heat the oil over medium-high heat. Brown the meat, in batches, in the oil, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tbs fat from the pot. Heat the remaining fat over medium-high heat and add the celery and onions; cook until softened, stirring occasionally.

Add 3 quarts of water, the canned and fresh tomatoes, the bouillon cubes, basil, oregano, garlic powder, salt, celery salt, pepper, and bay leaves to the pot. Cover and simmer for 30 minutes.

Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered, for 45 minutes. Discard the bay leaves. Taste and adjust the seasoning as desired.