Hamburger Soup
Servings: 12 Servings
Cost: $8
Ingredients
- 1 1/2 – 2 lbs ground beef
- 1 large onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 large potatoes cut into cubes
- 4 cloves garlic minced
- 1 can Rotel tomatoes undrained
- 14.5 oz can petite diced tomatoes undrained
- 2 cans tomato paste
- 1 lb bag fresh frozen mixed vegetables carrots,corn, green beans and peas
- 3 cups beef broth
- 1/2 tsp salt more to taste
- 1/2 tsp McCormick California Style Garlic Pepper more to taste
- 1/2 TBSP dried minced onion
- 2 tsp dried parsley
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
Instructions
- In a large pot or Dutch oven, brown hamburger meat with garlic, onion and celery over medium high heat. Sprinkle with a little salt and pepper.
- When meat is completely browned, drain off as much fat as you can.
- Add in the rest of your vegetables and stir to combine.
- Next, add the beef stock, tomato paste and seasonings. Stir everything together and bring to a boil.
- Give it a taste to see if you need any extra seasoning.
- Reduce the heat so that the soup continues to simmer.
- Cover the pot and let soup simmer for at least 20 minutes, until potatoes are soft.
- If the soup is thicker than you’d like, simply splash in some beef broth, tomato juice or water.
- Serve hot!
Notes
You can make this ahead of time and store in the refrigerator for up to 3 days.
It always seems to taste even better the next day, so it makes great leftovers!
If it is overly thick when reheating, just add a little water to thin to your liking.
Use any vegetables of your liking!