The Pioneer Woman Tasty Kitchen
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Souped-Up Vegetable

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Level: Easy

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Description

Veggie and ground beef soup with just a hint of heat!

Ingredients

  • 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
  • ⅓ heads Cabbage, Finely Chopped
  • 4  Potatoes, Cut Into Cubes
  • 8 ounces, fluid Tomato Sauce
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 Tablespoon Parsley Flakes
  • ½ teaspoons Oregano
  • ¼ teaspoons Cayenne Pepper

Preparation

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.

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