STOVE TOP INSTRUCTIONS:

1. Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the onion and garlic and cook until translucent, 2 minutes. Add the beef and cook until brown, 4 to 5 minutes.
2. Transfer the bag of green beans to the beef and combine together with a spoon.
3. Add the broth, canned tomatoes (with liquid), tomato paste, banana peppers and juice, onion salt, Italian seasoning, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce the heat and simmer until the green beans are very tender, 30 minutes.
5. Divide among bowls and enjoy!

SLOW COOKER INSTRUCTIONS:

1. Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef along with the garlic and onion. Cook until the meat is browned and onion is translucent, 2 minutes.
2. Transfer to the slow cooker and add the broth, canned tomatoes (with liquid), tomato paste, banana peppers and juice, onion salt, Italian seasoning, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6 to 8 hours.
4. Divide among bowls and enjoy!

INSTANT POT INSTRUCTIONS:

1. Turn on the Instant Pot and set to sauté and allow time to heat up
2. Add 1 tbsp ghee and place the minced garlic, onions and hamburger meat, around 3-4 minutes
3. Turn the settings on the instant pot to high pressure. Once this setting is on, add the rest of the ingredients for the soup.
4. Lock the lid making sure the top vent is sealed. Cook on high pressure for 10 minutes.
5. Once the cook time is over,do a quick release to remove the pressure.
6. Stir together with a wooden spoon and divide among bowls and enjoy!