HAMBURGER SOUP

This is a halved and slightly adapted version of The Pioneer Woman's hamburger soup. My boys love it. 

1 pound ground beef (anything from 1 to 1 1/2 pounds is fine)

1 medium onion, diced (about 1 cup)

1 stalk celery, diced

2 medium-sized cloves garlic (or 1 large clove), minced

1 (14.5 oz.) can diced tomatoes

1 1/2 cups beef Stock or beef broth, plus more as needed

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 carrots, peeled and sliced

2-3 red potatoes, cut into 1" chunks (you don't have to peel them if they're well-washed)

1 1/2 Tb. tomato paste

1/2 tsp. salt (plus more to taste, if needed)

1/2 tsp. black pepper

1 tsp. dried parsley

1/4 tsp. oregano

1/8 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 and heat through. Taste and adjust seasonings, adding more salt if needed.