If you have all of the ingredients handy, this is a really quick weeknight soup – though to be fair, I did my chopping the day before (except for the potatoes) so that definitely helped. Borrowed from the Pioneer Woman, this is a favorite of the girls (I didn’t add in the heat, Brock and I just doused our own bowls with Tabasco) and the pot in the picture is super full due to the leftover corn on the cob I threw in…(it was super tasty so corn may be a permanent addition) – enjoy!
2 to 2 1/2 lbs. extra lean ground beef
1 large onion, diced AND 3-4 cloves of garlic, minced
3 stalks celery AND 4 large carrots, diced
1 can (5.5 oz/156 mL) tomato paste
1 EACH red, green and yellow pepper, diced
5 whole red potatoes, diced
1 can (28 oz/796 mL) whole tomatoes
1 L good beef broth
salt and freshly ground pepper (to taste)
2 t. dried parsley AND 1 t. dried oregano
1/4 t. cayenne (optional, to taste)
In a large soup pot, cook the beef on medium-high until it’s about half done, breaking it up as you go (if you didn’t use extra lean, then you may want to cook it until it’s no longer pink and pour the fat off), then add in the onion, garlic, celery and carrots and continue to cook until the meat is no longer pink and the vegetables have softened a bit.
Stir in the tomato paste and cook until it’s a lovely dark red, then add in all of the other ingredients and bring the pot to a boil. Stirring carefully and occasionally, allow the soup to simmer for 30-40 minutes until the potatoes are tender – feel free to add more broth if it’s too thick! Serve it up in big bowls – we enjoyed ours with fresh bread and cheese.