Get-In-My-Belly Hamburger Soup

Name: Get-In-My-Belly Hamburger Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 1/2 pounds ground chuck; 1 whole large onion, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 (14-ounce) can whole tomatoes; 3 cups beef stock or beef broth, plus more, to taste; 1 whole yellow bell pepper, seeded and diced; 1 whole red bell pepper, seeded and diced; 1 whole green bell pepper, seeded and diced; 4 whole carrots, peeled and sliced diagonally; 5 whole red potatoes, cut into chunks; 3 tablespoons tomato paste; kosher salt, to taste; black pepper, to taste; 2 teaspoons dried parsley flakes; 1/2 teaspoon ground oregano; 1/4 teaspoon cayenne pepper

Beef Stove-Top Diner-Style

Time: 1 hour 15 minutes

Yield: 12 servings

About

Whether you're surrounded by snow or the sand and the sea, this soup will satisfy you no matter the weather! Get-In-My-Belly Hamburger Soup brings all the wonderful and savory "season-ings" together to really hit the spot! This tender, beefed-up, and veggie-filled bowl of yumminess will put a smile on your face and comfort you like no other. No stress or excessive planning necessary. Get-In-My-Belly Hamburger Soup is pantry-friendly and ready to mingle with your tastebuds no matter what the skies say. With this hearty stew in hand, we are forecasting a dinnertime full of satisfied bellies and a 10-day outlook showing even more of this veggie-stuffed rainbow-like soup to come! So, get ready!

Ingredients

2 1/2 pounds ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (14-ounce) can whole tomatoes
3 cups beef stock or beef broth, plus more, to taste
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced diagonally
5 whole red potatoes, cut into chunks
3 tablespoons tomato paste
kosher salt, to taste
black pepper, to taste
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/4 teaspoon cayenne pepper

Directions

Step 1 -In a large pot over medium-high heat, cook the ground chuck, the onion, the celery, and the garlic, while crumbling the meat, until the ground chuck is no longer pink and the vegetables are tender, about 5-7 minutes. Drain the excess grease.

Step 2 -Stir the tomatoes, the beef stock, the yellow bell peppers, the red bell peppers, the green bell peppers, the carrots, the red potatoes, the tomato paste, the salt, the black pepper, the parsley flakes, the oregano, and the cayenne pepper into the meat mixture and bring it to a boil over medium-high heat.

Step 3 -Reduce the heat, cover the pot, and simmer the soup until the potatoes are tender but not mushy, about 15-20 minutes.

Step 4 -Taste the soup and adjust the seasonings as needed.

Step 5 -Serve.

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