Recipe: Hamburger Soup (from Pioneer Woman)

Ingredients:

• 2 to 2.5 pounds Ground Beef
• 1 whole Large Onion, Diced
• 2 stalks Celery, Diced
• 3 cloves Garlic, Minced (I had actual Garlic on hand but I would have used jarred Minced Garlic if I didn’t)
• 1 can (14.5 Ounce) Can Diced Tomatoes
• 3 – 4 cups Beef Broth (I used a whole carton of Beef Broth – use more or less of it depending on how soupy you want it)
• 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, Diced (I used baby carrots because that is what I had on hand)
• 5 whole Red Potatoes, Cut Into Chunks
• 3 Tablespoons Tomato Paste (I used the whole small can of it)
• 1/2 teaspoon Black Pepper, More To Taste
• 2 teaspoons Dried Parsley Flakes
• 1/2 teaspoon Ground Oregano

Optional:

• Salt
• Cayenne Pepper

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!

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.

Recipe from Pioneer Woman