Hamburger Soup
This hearty chunky vegetable soup is a flavorful and satisfying dish that packs a punch of savory goodness in every spoonful. Loaded with ground chuck, colorful bell peppers, carrots, and red potatoes, this soup is simmered to perfection in a rich broth seasoned with a blend of aromatic herbs and spices. Perfect for chilly evenings or anytime you're craving a comforting and wholesome meal.
— Constant Cookbook
Ingredients
- 2-1/2 pounds Ground Chuck
- 1 whole Large Onion, Diced
- 2 stalks Celery, Diced
- 3 cloves Garlic, Minced
- 1 can (14.5 Ounce) Can Whole Tomatoes
- 3 cups 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 Tablespoons Tomato Paste
- 1/2 teaspoon Kosher Salt (more To Taste)
- 1/2 teaspoon Black Pepper, More To Taste
- 2 teaspoons Dried Parsley Flakes
- 1/2 teaspoon Ground Oregano
- 1/4 teaspoon Cayenne Pepper (more To Taste)
Instructions
- Brown the meat with the onion, celery, and garlic in a large pot over medium-high heat. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
- Return the pot to the heat and add the rest of the ingredients: whole tomatoes, beef stock or broth, bell peppers, carrots, red potatoes, tomato paste, salt, pepper, and spices. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15 to 20 minutes more, until potatoes are tender but not overly mushy.
- Taste and adjust the seasonings, adding more salt if needed.
Cook Time
30M
Prep Time
PT15M
Yield
12
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