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Categories:
ground beef yellow onion stalks celery garlic tomatoes red peppers beef broth carrots cabbage potatoes tomato sauce salt pepper parsley flakes oregano
Viewed: 18 - Published at: 2 years agoIngredients
- 1 pound Ground Beef
- 1 Yellow Onion, Chopped
- 2 stalks Celery, Chopped
- 3 cloves Garlic, Minced
- 1 can (28 Oz. Size) Whole Tomatoes
- 2 Red Peppers, Stem And Seeds Removed, Chopped
- 6 cups Beef Broth
- 4 Carrots, Peeled And Chopped
- 1/3 heads Cabbage, Finely Chopped
- 4 Potatoes, Cut Into Cubes
- 8 ounces, fluid Tomato Sauce
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1 Tablespoon Parsley Flakes
- 1/2 teaspoons Oregano
- 1/4 teaspoons Cayenne Pepper
Method
- 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.
- 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 1 to 2 cups more broth or hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
