You had us at hamburger … teenagers are sure to love this delicious, easy-to-make soup from Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Dinnertime.
INGREDIENTS:
- 2½ lbs ground chuck or other ground beef
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- One 14.5 oz can whole tomatoes
- 1 yellow bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 carrots, peeled and sliced on the diagonal
- 5 large red potatoes, scrubbed and cut into 1-inch chunks
- 3 cups beef broth, more as needed
- 3 Tbsp tomato paste
- ½ tsp kosher salt, more to taste
- ½ tsp black pepper
- 2 tsp dried parsley
- ½ tsp ground oregano
- ¼ tsp cayenne pepper
DIRECTIONS:
1. In a large pot, combine the meat, onion, celery, and garlic. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can.
2. Add the tomatoes and their juices, bell peppers, and carrots. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Stir everything together, then bring the mixture to a boil.
3. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it’s the consistency you like.
4. Dish it up and serve it piping hot.
5. Enjoy!
MAKE AHEAD:
For some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking.
VARIATIONS:
Add any veggies you’d like to the soup: diced zucchini, corn kernels, cut green beans, or mushrooms.
Use ground turkey instead of ground beef.
Add peeled, diced parsnips or peeled, diced butternut squash to the soup.
Find Ree Drummond and other delicious recipes at http://thepioneerwoman.com/
