Hamburger Soup

By kimfitz

Ingredients

• 21/2 lbs. ground beef (they use chuck)
• 1 large onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC)
• 1 141/2-oz. can whole tomatoes
• 3 Cups beef stock (or 3 Cups water mixed with 11/2 tsp. BEEF SOUP BASE), plus more as needed
• 1 yellow bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 carrots, peeled and sliced on the diagonal
• 5 red potatoes, cut into chunks
• 3 TB. tomato paste
• 1/2 tsp. salt
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1-2 tsp. PARSLEY
• 1/2 tsp. TURKISH OREGANO
• 1/4 tsp. CAYENNE PEPPER

Preparation

Step 1

In a large pot over medium-high heat, brown the meat with the onion, celery and garlic, stirring frequently, until nice and brown, 10-15 minutes. Remove from the heat and drain off as much fat as you can. Return the pot to the heat and add the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat, cover and simmer for 15-20 minutes, until the potatoes are tender but not mushy. The soup is somewhat thick, but if you'd like it to be soupier, add 1-2 more cups of beef stock or water.

Prep. time: 15 minutes
Cooking time: 30 minutes
Serves: 11