Ingredients:

  • 1 1/2 lb - 2 lb ground beef
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can whole tomatoes (or diced)
  • 1 (6 oz) can tomato paste
  • 3 cups beef stock or beef broth (plus more as needed)
  • 2 whole red bell peppers, seeded and diced
  • 5 whole carrots, peeled and sliced on the diagonal
  • 1 (15 oz) can corn, drained
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon cayenne pepper

Directions:

  1. 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)
  2. 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.
  3. Soup should be somewhat thick, but if you’d like it to be more “soupy” add 1 to 2 cups more broth or water and heat through. Taste and adjust seasonings, adding more salt if needed.
  4. Serve with salad and crusty bread!

Notes: If freezing, wait until soup cools and place in a gallon ziploc freezer bag

Thank you, Pioneer Woman! Original recipe found here :)