INGREDIENTS
- 2 lb. ground chuck/Beef
- 1 whole large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (about 14.5 ounces) can whole tomatoes
- 3 cup beef stock or beef broth, plus 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 tbsp kosher salt, more to taste
- ½ tbsp black pepper, more to taste
- 2 tbsp dried parsley flakes
- ½ tbsp ground oregano
- ¼ tbsp cayenne pepper, more to taste
INSTRUCTIONS
- In a large pot over medium-high heat, Cook for about 3 to 5mins until meat browned and the onion, celery, and garlic are cooked.
- Remove the pot from the heat and let it cool.
- Once it’s cooled, drain off as much fat as you can.
- Return the pot to the heat and add the remaining ingredients (diced vegetables, seasonings, tomato, etc).
- Ensure that all ingredients are combined before bringing to a boil.
- After reducing the heat, cover the pot and continue cooking for 15-20 more minutes until the potatoes are tender but not so much tender. Test the potato with a fork.
- Cook the soup until it reaches the desired thickness.
- The beef Vegetable soup should be somewhat thick, but you can make it more “soupy” by adding 1 to 2 cups more broth OR hot water and heating it thoroughly.
- You may need to add more salt if the seasonings need to be adjusted.
- Serve with crusty bread and any side dish of your choice.
Notes:
This recipe is super to easy to make, the hardest part is just cutting up everything. I admit I was skeptical about ground beef in soup but this recipe is amazing! A-M-A-Z-I-N-G! I seriously could have downed the whole pot myself! This recipe makes a big pot which could feed my husband and I for a week, so if you want to make a smaller version for two people than I’d suggest cutting the recipe in half. Not sure about freezing it, but I would assume that it would be fine, you just might have to add some more seasoning when you thaw it out and re-cook it.
Directions:
BROWN the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can.
ADD the rest of the ingredients to pot. Stir and 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 mushy.
SERVE with bread!
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