Hamburger and Potato Soup

INGREDIENTS:

4 large potatoes, peeled and cut into chunks, or more to taste
4 large carrots, chopped, or more to taste
1 medium onion, chopped
½ stalk celery with leaves, diced
3 cloves garlic, chopped
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon beef bouillon powder
salt and ground black pepper to taste
8 cups water, or as needed
1 pound lean ground beef

DIRECTIONS:

Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill the pot with enough water to cover. Cover the pot and bring to a boil; cook until vegetables begin to soften, 15 to 20 minutes. Remove from heat.
Crumble in ground beef, a little at a time, stirring between additions. Return to heat and bring back to a boil. Reduce heat and cook at a simmer until vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.
You can use 1/2 a large bag of baby carrots, diced, instead of large carrots.