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.
As I said before, this soup is so versatile. Really, any vegetables you have or want to add in will work!
In a large pot over medium-high heat, brown 1 pound of ground beef with 1/2 cup diced onions, 1/2 cup diced celery, and 3 large minced garlic cloves.
Once the meat has browned and the vegetables are tender, add one small can tomato paste, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons dried parsley flakes, and 1 teaspoon dried oregano flakes. Stir to combine.
Next, add 3 cups of beef broth. (I make my own with beef bouillon to control sodium levels.)
Add 1-14.5 ounce can of whole tomatoes.
And then add 1/2 cup carrots sliced on the diagonal, 1 whole bell pepper diced, and 5 whole red potatoes that have been cut into chunks.
Stir to combine, then bring to a boil. Reduce the heat, cover the pot, and simmer the soup for 15-20 more minutes, or until the potatoes are tender but not mushy.
The soup should be thick, but if you would like it more soupy, 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!
- 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 cornbread and some shredded parmesan cheese.