Fall has FINALLY made its way to northern Virginia! Temperatures have been in the 80’s lately, but today was in the 60’s and I am so excited because I LOVE FALL!!!
I always crave soup when the weather is chilly, so I decided to make hamburger soup for lunches this week. The hardest part of this recipe is chopping all of the veggies. After that’s done, you just throw everything in the pot and let it cook!
You will need ground beef, a yellow onion, celery, garlic, diced tomatoes, beef broth, bell peppers, carrots, red potatoes, tomato paste, salt, pepper, parsley, oregano, and cayenne pepper.
I use Bare Bones bone broth. The broth is made with filtered water and from grass-fed beef bones. It’s Whole30 approved and doesn’t contain any added flavorings or preservatives.
Start by browning the meat with the celery, onion, and garlic. Then drain off the fat.
Next, add all other ingredients (tomatoes, broth, peppers, carrots, potatoes, and seasonings) and stir to combine.
Bring to a boil, then lower the heat and let simmer until the veggies are fork-tender. I let mine simmer all day 🙂 Enjoy!
Recipe adapted from The Pioneer Woman
- 3 lbs. ground beef
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 4 cups beef broth
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 whole carrots, peeled and sliced (I slice on the diagonal)
- 5 red potatoes, cut into small chunks
- 3 tablespoons tomato paste
- 2 teaspoons dried parsley
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Brown the meat with the celery, onion, and garlic in a large pot, then drain the fat.
- Add the rest of the ingredients.
- Bring to a boil, then simmer until the vegetables are fork-tender.