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
- 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.
- 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.
- The soup will thicken as it sits, but if you desire add 1 cup more of beef broth to thin.
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Serves
12
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