Hamburger Soup

Recipe courtesy of the Pioneer Woman

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves 12

Ingredients

2 1/2 lbs. ground chuck
1 large onion, diced
2 stalks celery, diced
3 garlic cloves, minced
14 1/2 oz. can whole tomatoes
3 cups beef stock or broth
1 yellow pepper, seeded and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
4 carrots, peeled and sliced diagonally
5 red potatoes, cut into chunks
3 Tbsp. tomato paste
1/2 tsp. Kosher salt
1/2 tsp black pepper
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/2 tsp. cayenne pepper

Instructions

1. In a large pot over medium-high heat, brown the ground chuck with the onions, celery and garlic. Remove the pot from the heat and drain off as much fat as you can.
2. Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat and cover the pot simmering the soup for 20 minutes or until the potatoes are tender but not mushy. Add additional salt and pepper to taste.
3. The soup will thicken as it sits, but if you desire add 1 cup more of beef broth to thin.