Hamburger soup is undeniably tasty and it’s very economical to make. If you can slice up some veggies and brown a pound of round you can make this soup, sister (or brother.)
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I made this glorious hamburger soup yesterday for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (church? canceled? I don’t understand!) and I didn’t have anything else to do. Three, I was hungry, man.”
I think church being canceled would be an excellent reason to make a soup as glorious as this. I mean, it’s so tasty it makes ya wanna praise the Lord!
2-1/2 pounds Ground Chuck
1 whole Large Onion, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can DelMonte Whole Tomatoes
3 cups Beef Stock Or Collge Inn Beef Broth, Plus More As Needed
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The Diagonal
5 whole Red Potatoes, Cut Into Chunks
3 Tablespoons Heinz Tomato Paste
1/2 teaspoon Morton Kosher Salt (more To Taste)
1/2 teaspoon Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
1/2 teaspoon McCormick Ground Oregano
1/4 teaspoon Cayenne Pepper (more To Taste)
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. 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 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 OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
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Quick Tip: This soup pairs will with any type of sandwich for a complete meal.
Thank you to The Pioneer Woman for this great recipe.