Author Notes
This is a perfect, easy, and relatively quick recipe for a cold winter day. It goes great by itself, with rice, or small egg noodles! —Kristina's Cooking
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Ingredients
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1 tablespoon
Grass Fed Butter
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1 teaspoon
Salt (I prefer Himalayan)
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1
Large Onion, chopped
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3-4
Celery Stalks, choppped
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4
Carrots, chopped
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1
Red Bell Pepper, chopped
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1/2
Yellow Bell Pepper, chopped
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2 cups
Baby Potatoes, chopped
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3
Cloves Garlic, minced
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2 pounds
Grass Fed Ground Chuck Beef
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4 cups
Beef Broth
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1
14.5 oz Canned Tomatoes
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2 tablespoons
Tomato Paste
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3 tablespoons
Fresh Parsley, chopped
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1 teaspoon
Dried Oregano
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1/2 teaspoon
Poultry Seasoning (saltless)
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1/2 teaspoon
Cayenne Pepper
Directions
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Add the butter to a large stock pot under medium high heat.
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Add the salt and onions and sweat for about 2 minutes.
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Add the carrots, celery, and bell peppers and cook for another 5 minutes - stirring occasionally.
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Add more butter if needed then add the potatoes and garlic to the pot, and cook for about 3 more minutes.
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Add the beef to the pot and break apart with a wooden spoon (make sure it is all broken apart or else you will have raw beef chunks in your soup).
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Mix in the beef broth, canned tomatoes, tomato paste, parsley, oregano, poultry seasoning, and cayenne pepper.
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Reduce heat to medium low and cook for about 20-30 minutes, stirring every 7 minutes or so to make sure the ingredients don't stick to the pot.
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Adjust the seasonings to your liking and serve!
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