This healthy, yummy looking soup is going to be my lunch for the next few (last few!) days of work/school. I made it because I had most of the ingredients on hand, it's healthy, it was simple to throw together and was paleo (once I omitted the potatoes). Although this would be great with potatoes, it doesn't need it. It kind of reminds me of a stuffed pepper soup this way, and as you can tell from the many posts from this blog, I am a stuffed pepper soup fan. :)
2-1/2 pounds Ground Chuck (I used ground turkey)
1 whole Large Onion, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can Whole Tomatoes (I used petite diced)
3 cups Beef Stock Or Beef Broth, Plus More As
Needed
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The
Diagonal
5 whole Red Potatoes, Cut Into Chunks (I omitted)
3 Tablespoons Tomato Paste
1/2 teaspoon Kosher Salt (more To Taste)
1/2 teaspoon Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
1/2 teaspoon Ground Oregano
1/4 teaspoon Cayenne Pepper (more To Taste)
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 1 to 2 cups more broth OR hot water
and heat through. Taste and adjust seasonings, adding more salt if needed.
