This recipe exists in many variations, born of both the yearning for a bowl of good hot soup on chilly days and the habit of checking pantry and refrigerator and producing a nourishing meal out of what is often kept as staples in a well used kitchen. We recently enjoyed a large pot of this soup, had some for lunch the next day, and put the rest into the freezer for a quick meal when needed. Ree Drummond in her blog The Pioneer Woman, calls her version of this soup Hamburger Soup. It is delicious with any name. Try varying the vegetables and spices. This recipe makes a large amount, so plan to share or freeze a batch.
- 3 pounds Ground Chuck
- 1 whole Large Onion, Diced
- 6 stalks Celery, Diced
- 4 cloves Garlic, Minced
- 1 can or box (26 – 28 ounce) Can diced tomatoes
- 4 cups Beef Stock Or Beef Broth, Plus More As Needed
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 6 whole Carrots, Peeled And Sliced On The Diagonal
- 5 Potatoes, peeled and 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
- 2 teaspoons Dried Basil
- 1/2 teaspoon Ground Oregano
- 1/4 teaspoon Cayenne Pepper (more To Taste)
In a large pot over medium-high heat, brown the meat.. Remove from heat and drain excess fat. Add onion, celery, and garlic and stir. Return the pot to heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are fork tender
Soup should be thick, but if you like, add 1 to 2 cups more broth and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with corn bread muffins.