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
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.
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.
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/