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Hamburger Soup Recipe

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This recipe for Hamburger Soup, by , is from THYME TO COOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jan owens


2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can diced tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
3 tbsp. tomato paste
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano

In a large pot over medium-high heat, brown the meat with the onion, celery, and
garlic. Return the pot to the heat and add the rest of the ingredients. Stir to combine,
then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for
15-20 more minutes, until potatoes are tender but not overly mushy. Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!




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