I wasn't sure how hamburger would be in a soup but it was really good. We changed her recipe because we didn't have bell pepper but that was probably good for us. We also didn't have tomato paste but we did add in some flour to thicken the broth. Add in a yummy cornbread and it was a fantastic soup for a 12° day!
2½ pounds ground chuck
1 whole large onion, diced
4 stalks celery, diced
3 cloves garlic, minced or 2 tbsp garlic powder
1 large 28oz can diced tomatoes
6 cups beef stock or beef broth or water
8 carrots, sliced
10 potatoes, cut into chunks
6 tbsp tomato paste
1 tsp salt
2 tsp black pepper
4 tsp dried parsley flakes
1 tsp ground oregano
½ tsp cayenne pepper
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 more broth OR hot water and heat through. Or if you'd like it to be thicker, scoop out some broth and add in 4 tbsp of flour or cornstarch. Taste and adjust seasonings, adding more if needed.