Hamburger Soup

I was watching Pioneer Woman on TV one day and saw her make this soup. I had to try it of course, and have made it several times since. It was very easy to make and I loved how it was so versatile. You could add other ingredients to it if you like. I’ve added beans, pasta, zucchini, broccoli, all sorts of things. It’s a great way to use up all the leftover veggies you have in your fridge. One time, I had some left over lasagna noodles so I cut them into short strips and tossed them in! It was great! The soup makes a big, hearty pot perfect for a large, hungry family, but feel free to cut the ingredients in half or even one- third if there are less than 4 of you sitting down to eat.

HAMBURGER SOUP

• 2½ lbs. ground beef
• 1 small onion, chopped
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 small can (6 oz.) tomato paste
• 1 can (14.5 oz.) diced tomatoes, undrained
• 2 large cans (49 oz. each) beef broth
• 4 carrots, peeled and cut into pieces
• 5 medium potatoes, cut into cubes
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 tbsp. dried oregano
• 1 tbsp. dried parsley
• salt and pepper, to taste

1. Brown ground beef in a large stock pot with the onion, celery, and garlic.
2. Once the onions are translucent, drain as much oil as you can from the pot.
3. Stir in tomato paste and diced tomatoes.
4. Add beef broth, carrots, potatoes, bell peppers, oregano, and parsley.
5. Bring to a boil, then lower heat and simmer until carrots and potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve with a good crusty bread.

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