MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Hamburger Soup
Categories: Beef, Pasta, Vegetables, Herbs
Yield: 5 servings

1 lb Ground beef
1 c Diced yellow onion
2 Ribs celery; diced
2 lg Carrots; diced
1 Bell pepper; cored, diced
3 cl Garlic; minced
14 1/2 oz Can diced tomatoes
2 tb Tomato paste
1 ts Dried oregano
1/2 ts Salt
1/2 ts Ground black pepper
2 c Beef broth
1/2 c Red wine, opt *
1 c Elbow macaroni

BROWN THE BEEF IN A HEAVY STOCK POT: In a large Dutch
oven or stock pot over medium heat, brown the ground
beef over medium heat. Break it apart with a wooden
spoon into large chunks.

When browned, use a slotted spoon to transfer the ground
beef onto a paper towel-lined plate to drain. Set it
aside.

COOK THE VEGETABLES: Pour off all but 1 tablespoon of
the rendered fat from the ground beef (or add enough
olive oil to make 1 tablespoon if there's not much fat).

Add the diced onion, celery, carrot and bell pepper and
cook over medium heat until softened, about 5 minutes.

ADD THE SEASONINGS, TOMATOES, AND BROTH: Stir in the
tomato paste and garlic, and cook about 30 seconds,
until fragrant. Add in the oregano, salt, and pepper,
and stir to combine.

Stir in the diced tomatoes, beef broth, and red wine (if
using). Lastly, add the cooked ground beef back to the
pan. Taste and adjust seasonings as needed.

SIMMER THE SOUP: Bring the soup to a rapid simmer.
Reduce the heat to medium-low, cover the pot, and cook
for about 20 more minutes. If you are adding elbow
macaroni, add it halfway through simmering, and cook
until the pasta is tender.

SERVE IMMEDIATELY: Dole the soup out into individual
bowls and serve hot from the pot. Leftovers will keep up
to 5 days refrigerated, or up to 3 months frozen.

* If you’re not using the red wine, use an equal measure
of tomato juice or beef broth spiked with a teaspoon or
two of your favorite vinegar.

Makes: 4 to 6 servings

By: Megan Keno

RECIPE FROM: https://www.simplyrecipes.com

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