• Pound O' Flesh - 02

    From Dave Drum@1:3634/12 to All on Thu Jan 19 16:57:00 2023
    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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