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

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

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

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.

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.

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.

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.

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.

Yield: 4 to 6 servings

Recipe by: Megan Keno

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

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