PIONEER WOMAN ZUCCHINI COOKIES RECIPES

Name: Hamburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 1/2 lb. ground chuck; 1 whole large onion, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 can (14.5 ounces) can whole tomatoes; 3 c. beef stock or beef broth, plus more as needed; 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 on the diagonal; 5 whole red potatoes, cut into chunks; 3 tbsp. 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

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EASY HAMBURGER SOUP RECIPE - THE PIONEER WOMAN – RECIPE…

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You can add whatever veggies you want to this hearty, easy hamburger soup recipe: zucchini, green beans, corn, and even mushrooms.

Provided by Ree Drummond

Categories Sunday lunch weeknight meals winter main dish meat soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 17

Ingredients

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
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 on the diagonal
5 whole red potatoes, cut into chunks
3 tbsp. 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

Steps:

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!

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