1 Brown the meat: In a big Dutch oven or inventory pot over medium warmth, brown the bottom beef, breaking it aside with a wood spoon into massive chunks.
When browned, use a slotted spoon to switch the bottom beef onto a paper towel lined plate to empty. Set it apart.
2 Cook the greens: Pour off all however 1 tablespoon of the rendered fats from the bottom beef (or add sufficient olive oil to make 1 tablespoon if there’s not a lot fats).
Add the diced onion, celery, carrot and bell pepper and cook dinner over medium warmth till softened, about 5 minutes.
three Add the seasonings, tomatoes, and broth: Stir within the tomato paste and garlic, and cook dinner about 30 seconds, till aromatic. Add within the oregano, salt, and pepper, and stir to mix.
Stir within the diced tomatoes, beef broth, and crimson wine (if utilizing). Lastly, add the cooked floor beef again to the pan. Taste and alter seasonings as wanted.
four Simmer the soup: Bring the soup to a speedy simmer. Reduce the warmth to medium-low, cowl the pot, and cook dinner for about 20 minutes. If you’re including elbow macaroni, add it midway by way of cooking, and cook dinner till the pasta is tender.
5 Serve instantly. Leftovers will hold as much as 5 days refrigerated, or as much as three months frozen.
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