Simple yet delicious hearty soup.
Ingredients:
- 2 pounds ground beef browned and fat drained off
- 3-4 tablespoons olive oil
- 1 whole large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 x 14.5 ounces can of chopped tomatoes
- 4 cups beef stock or broth
- 1 whole yellow bell pepper, seeded and diced
- 1 whole red bell pepper, seeded and diced
- 1 whole green bell pepper, seeded and diced
- 4 whole carrots, peeled and sliced
- 5 whole small red potatoes, cut into chunks
- 6-ounce can of tomato paste
- 1 x 14.5 ounces black beans, drained
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon ground oregano
- 1 teaspoon Cayenne Pepper (more if you like it hotter)
Preparation Method:
In a large pot over medium-high heat, add the olive oil with the onion and cook until softened and beginning to brown, then add the garlic and cook for a couple of minutes.
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 45-60 minutes.
Taste and make sure you have enough seasoning before serving. Enjoy with hot crusty bread or a slice or two of garlic bread.
Tastes even better the next day and freezes well!