3cups Beef Stock Or Beef Broth, Plus More As Needed
1wholeBell PepperSeeded And Diced
1whole Red Bell PepperSeeded And Diced
1whole Green Bell PepperSeeded And Diced
4whole CarrotsPeeled And Sliced On The Diagonal
5whole Red PotatoesCut Into Chunks
3Tablespoons Tomato Paste
1/2teaspoon Kosher Saltmore To Taste
1/2teaspoon Black PepperMore To Taste
2teaspoons Parsley FlakesDried
1/2teaspoon OreganoGround
1/4teaspoon Cayenne Peppermore To Taste
Instructions
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. (Discard the fat)
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 mushy. (Cook time depends largely on the size you cut the potatoes)
I like the soup to be 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.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected.