I didn’t want to say too much about it until they officially closed on their house because I didn’t want to jinx it, but my Mom and step-dad Dave just recently moved to Jacksonville, Florida from Indiana. My Mom is originally from Jacksonville, but the move is probably going to be quite an adjustment for Dave because he’s originally from Louisville, Kentucky. It’s so weird (in a good way) to be able to see my Mom pretty much anytime I want. She hasn’t lived here for over 15 years. We were in Sam’s this past weekend and they bought me the Pioneer Woman’s Dinnertime cookbook. I’ve been wanting one of her cookbooks forever and wasted no time making one of her recipes.
It’s been kind of chilly here in Florida so I decided to make her Hamburger Soup recipe last night (see recipe below). I omitted the celery and green bell pepper because I’m really not a fan of either. Everything else I did pretty much by the book and it ended up being super yummy! It’s hearty and the recipe makes a lot! We’re probably going to have it for dinner again tonight.What you’ll need:
- 2 1/2 pounds ground beef
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 garlic gloves, minced
- One 14.5 ounce can whole tomatoes
- 1 yellow bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 carrots, peeled and sliced on the diagonal
- 5 large red potatoes, scrubbed and cut into 1-inch chunks
- 3 cups beef broth, more if needed
- 3 tablespoons tomato paste
- 1/2 teaspoon kosher, salt, more to taste
- 1/2 teaspoon black pepper
- 2 teaspoons dried parsley
- 1/2 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper
- In a large pot, combine the meat, onion, celery, and garlic.
- Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can.
- Add the tomatoes and their juices, bell peppers and carrots.
- Then add the potatoes
- Add in the beef broth and tomato paste.
- Add the salt, black pepper, parsley, oregano, and cayenne.
- Stir everything together, then bring it to a boil.
- Reduce the heat, cover the pot, and simmer the soup for 15-20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick add in additional beef broth until it’s the consistency you like.