Hamburger Soup

Image courtesy of ThePioneerWoman.com

Recipe from

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

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.

Nutrition

Calories 236
Fat 5 g
Saturated fat 2 g
Trans fat 0 g
Cholesterol 60 mg
Sodium 382 mg
Carbohydrates 21 g
Fiber 4 g
Sugar 5 g
Protein 25 g
Vitamin D 0 mcg
Calcium 59 mg
Iron 4 mg
Potassium 1213 mg

Have you tried this recipe? Consider rating it

Average rating 0 / 5. Total votes: 0

0 replies