Hamburger Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ½ lb ground chuck
3 cloves garlic, minced
2 stalks celery, diced
1 large onion, diced
3 c beef stock/broth, and more if needed (or will use left over broth from roast cooked from night before)
14.5 oz whole tomatoes
3 Tbsp tomato paste
2 tsp dried parsley flakes
½ tsp ground oregano
½ tsp salt, or more to taste
½ tsp freshly ground black pepper, or more to taste
5 red potatoes, cut into chunks
4 carrots, peeled and sliced on the diagonal
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
(sometimes instead of peppers I add a bag of frozen vegetables)
Crusty bread, for serving
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Directions: |
Directions:In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. 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 beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, potatoes, carrots and green, red and yellow bell peppers (or veggies). Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or garlic salt if needed.
Serve with crusty bread! |
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Personal
Notes: |
Personal
Notes: Abigail has loved cows since she was a little girl. She used to pretend she was a cow and would only speak in moo. It got so bad at one point that she was scolded and told she could only say moo when she was reading the, "Book of Moo." Even to this day Abbie still has a fondness for cows. If it hadn't been for her allergies she would be in veterinary med taking care of cows.
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