| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 2 1/2 pounds ground chuck
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 large onion, diced
- 3 cups beef stock or broth, plus more if needed
- One 14.5-ounce can whole tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon ground oregano
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1/4 teaspoon cayenne pepper, or more to taste
- 5 red potatoes, cut into chunks
- 4 carrots, peeled and sliced on the diagonal
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- Crusty bread, for serving
Instructions
- In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. 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 beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The 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 the seasonings, adding more salt, black pepper or cayenne if needed.
- Serve with crusty bread!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 250 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 60 mg |
| Sodium | 407 mg |
| Serving Size | 1 of 12 servings |
| Calories | 250 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 60 mg |
| Sodium | 407 mg |
Reviews
Awesome soup. Very forgiving when you want to add something or omit something.
I love this recipe. I cut it in half and used petite fire roasted diced tomatoes instead of the whole tomatoes. I also added a 1/4 cup of diced chili’s. YUM!
This was so easy and absolutely delicious! The amount of seasonings is perfect .
Made this for our Lenten Soup Supper at the church, every drop was eaten, I believe that is the best review, everyone loved it.
My first Ree Drummond recipe and it was soooooo delicious!!!!! Will definitely make it again!!!!
Loved it,left out the celery, will make again!
This was good. Stick-to-the-ribs kinda soup. However, I did feel like it was missing something…a little more heat maybe? A bit more acid? Maybe some cheese (though I guess it would be cheeseburger soup then, LOL). My husband and I both liked it (but didn’t love it), my daughter didn’t like it at all, and my son loved it. So it was a pseudo-hit/pseudo-miss at our house. May make again but with some modifications.
Made this tonight and is yummy. I didn’t use the bell peppers and used 3 cups beef broth and 3 cups vegetable broth and added the hot Mexican chili powder. I also used ground lamb, pork and beef. Will definitely make this again!
I’ve made this many times. I use half ground beef and half ground turkey and add 2 tsps worcestershire.
Hubs loves it!
Hubs loves it!
This is one of my favorite soups! My entire family of five will eat it even though they aren’t super crazy about soup. I use ground turkey and kick up the salt and pepper a notch and add more broth. I actually love crusty bread with it, but made corn bread tonight and it goes well with any bread. Ritz crackers are also very good. Thanks Ree! This soup stays on heavy rotation every fall and winter. Although it is August 1st and blazing hot in Atlanta, I had all the ingredients so I figured what the heck!