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Hamburger Soup

2 1⁄2 lbs. ground chuck
1 large onion, diced
2 ribs celery, diced
3 cloves garlic, sliced
1 14 1⁄2 oz. can diced tomatoes
3 c. beef stock
1 each yellow, red and green bell pepper, seeded and diced
4 carrots, peeled and sliced
5 red potatoes, cleaned and cut into bite-sized chunks
3 T. tomato paste
1 t. salt
1 t. pepper
1 t. parsley
1 t. oregano
1⁄2 t. cayenne pepper


In a large pot over medium heat, brown meat with the onion and celery, stirring frequently, until brown, about 10-15 minutes. Add garlic and cook 1 minute. Drain off as much fat as you can.

Return pot to heat and add remaining ingredients. Stir to combine; bring to a boil. Reduce heat, cover and simmer for 15-20 minutes, until potatoes are tender. If more liquid is necessary, add additional stock or water.

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