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Hamburger Soup

Course: Soup
Cuisine: American
Keyword: celery, garlic, onion, peppers, red potatoes, whole tomatoes

Ingredients

  • 2-1/2 lbs ground beef
  • 1 whole large onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 can whole tomatoes 14.5 oz
  • 3 cups beef stock or broth or more as needed
  • 1 whole yellow bell pepper seeded and diced
  • 1 whole red bell pepper seeded and diced
  • 1 whole green bell pepper seeded and diced
  • 4 whole carrots peeled and sliced on the diagonal
  • 5 whole red potatoes cut Into chunks
  • 3 Tbsp tomato paste
  • ½ tsp kosher salt more to taste
  • ½ tsp black pepper more to taste
  • 2 tsp dried parsley flakes
  • ½ tsp ground oregano
  • ¼ tsp cayenne pepper more to taste

Instructions

  • In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
  • Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
  • Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
  • Serve with crusty bread!

Notes

Source: Ree Drummond - Pioneer Woman's Hamburger Soup Recipe