Hamburger Soup
 
 
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Ingredients
  • 2½ pounds ground chuck (I bought a chuck roast and had my butcher grind it up for me)
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 large onion, diced
  • 3-4 cups beef broth (depending on desired consistency)
  • One 14.5-ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt, plus more if needed to taste
  • ½ teaspoon freshly ground black pepper, plus more if needed to taste
  • ¼ teaspoon cayenne pepper, plus more if needed to taste
  • 5 red potatoes, cut into 1" chunks
  • 4 carrots, peeled and sliced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • Parmesan cheese for serving
Instructions
  1. In a Dutch oven or large pot over medium-high heat, brown the meat with the garlic, celery and onions. Scoop out as much fat as you can.
  2. Add in remaining ingredients and stir to combine. Bring to a boil, reduce heat to low, cover and simmer until the vegetables are fork tender, about 15-20 more minutes. For a thinner soup, add additional beef broth. Taste and adjust the seasonings, adding more salt, pepper or cayenne if needed.
  3. Scoop into a bowl and sprinkle with a little Parmesan. Serve with some biscuits or a nice piece of crusty bread.
Notes
Recipe slightly adapted from The Pioneer Woman
Recipe by Sarah 'n Spice at https://sarahnspice.com/hamburger-soup/