Ingredients
Method
Preparation
- Start by heating a large pot over medium-high heat.
- Add your ground chuck, diced onion, celery, and minced garlic to the pot. Let those flavors mingle for about 5 to 7 minutes.
- Once the meat is browned, remove the pot from the heat and drain off as much fat as you can.
- Return the pot to the heat and add the crushed whole tomatoes, beef stock, bell peppers, carrots, red potatoes, tomato paste, and all your seasonings.
- Stir it all together until combined.
Cooking
- Bring your soup to a bubbling boil, then reduce the heat. Cover the pot and let it simmer for 15 to 20 minutes.
- Taste and adjust your seasonings, adding more salt, pepper, or broth as needed.
Notes
Cut your veggies ahead of time for a time-saving trick. If you over-salt, add a diced potato to soak up the saltiness. Consider adding a splash of Worcestershire sauce for extra depth of flavor.
