Hamburger Soup (67 of 150)

It's the hottest day of the year here in Seattle, so far. So making soup for dinner wasn't the best choice. But when I selected this a week ago it was wet, rainy and cold. Ah well. 

I've made other soups like this one. Nothing different or special about this one really. It was yummy and super easy to make. 

I opted to not add the potatoes since I'm trying to keep the carbs low. And I didn't miss them at all. I did miss a nice piece of garlic bread to go with it. 

This recipe will likely make it into the rotation when the fall comes back. It's a nice, comforting, hearty soup.

Hamburger Soup

Recipe from The Pioneer Woman

Serves 12

2-1/2 pounds Ground Chuck

1 whole Large Onion, Diced

2 stalks Celery, Diced

3 cloves Garlic, Minced

1 can (14.5 Ounce) Can Whole Tomatoes

3 c Beef Stock Or Beef Broth, Plus More As Needed

4 whole Carrots, Peeled And Sliced On The Diagonal

5 whole Red Potatoes, Cut Into Chunks

3 T 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)

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. 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. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Serve with crusty bread!