This time of year is kind of blah in the PNW.
The time has changed and feels like it is midnight at 4:30 pm. It is gloomy and rainy all day long. And, it is cold.
Because of this kind of weather, my heart (and tummy) craaaave soup. Gimme all of the soups! I love this hamburger soup so much; it is extremely versatile because you can add anything you want to it: corn, zucchini, green beans, you name it. It is hearty, meaty, and satisfying.
My kids love it, and so do I.
- 1 pound ground beef
- 1/2 large onion, diced (about 1/2 cup)
- 2-3 stalks of celery, diced (about 1/2 cup)
- 3 cloves of garlic, minced
- 1 can tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 3 cups beef broth
- 1-14.5 ounce can whole tomatoes
- 3 whole large carrots, peeled and sliced on the diagonal (about 1/2 cup)
- 1 whole bell pepper, diced
- 5 whole red potatoes, cut into chunks
- In a large pot over medium-high heat, brown ground beef with onions, celery, and garlic.
- Once browned add tomato paste, salt, pepper, parsley, and oregano. Stir to combine. Pour beef broth over the meat mixture.
- Add whole tomatoes, carrots, bell pepper, and potato chunks, then stir. Bring the mixture to a boil, reduce the heat and cover the pot, and simmer for 15-20 additional minutes, or until the potatoes are tender but not overly soft.
- The soup should be somewhat thick, however, if you would like a more soupy consistency, add more beef broth. Taste and adjust the seasonings, adding more salt if needed.
- Serve with my Cast Iron Skillet Cornbread and a little parmesan sprinkled on top!