1 tbl extra virgin olive oil
1+ lbs hamburger
1 (14.5 oz) can (Italian, if you like) diced tomatoes with juice
2 tbl tomato paste
1 sm can tomato sauce
2 cans consommé +
2 cans water
4 cloves garlic, minced
1 small to medium onion, chopped
2 medium carrots, sliced
2 stalks celery, sliced
2 medium yukon gold potatoes, peeled and cut into 1/2" cubes
1 tsp Italian seasoning
1/2 c frozen corn
1 tsp yellow mustard
(**1/2 tsp tabasco for heat)
salt and pepper to taste
(**can added sliced zucchini, cabbage, kidney beans)
1 (10-15 oz) can kidney beans
In a large pot over medium high heat, heat oil. Add ground meat and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove beef to a plate.
Add the onion, potatoes, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
Return the beef to the pot. Pour in consommé and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.
Stir in corn and mustard and cook until warm, 1 minute more. Season with salt and pepper to taste.