Instead of a hamburger and fries, try making hamburger soup that's loaded with potatoes! It's a fun twist that's even more comforting.
Ingreadient
- 2 1/2 lb. ground chuck
- 1 whole large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 14 oz. can whole 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
- 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 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
- 1/4 tsp. cayenne pepper, more to taste
Direction
- Brown the meat with the onion, celery, and garlic in a large pot over medium-high heat. 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: whole tomatoes, beef stock or broth, bell peppers, carrots, red potatoes, tomato paste, salt, pepper, and spices. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15 to 20 minutes more, until potatoes are tender but not overly mushy.
- Taste and adjust the seasonings, adding more salt if needed.
