Hamburger Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1 lb ground beef
• 1/2 tsp paprika
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1 onion (large, minced)
• 2 celery sticks (chopped)
• 2 carrots (diced)
• 1 tomato (large, finely chopped)
• 1 red bell pepper (small, diced into squares)
• 1 1/2 tablespoon tomato paste
• 3 potatoes (medium, diced)
• 3 cloves garlic (minced)
• 6 c beef broth (or chicken broth)
• 1 1/2 cup green beans (frozen)
• 1/2 teaspoon dried basil
• 1/2 cup fresh dill (chopped)

Instructions

1. 1

   Heat the olive oil in a large cast iron pot over medium heat, then add the ground beef and cook, stirring, until all the liquid evaporates.

2. 2

   Season with paprika, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper, and continue cooking until the beef is no longer pink. Transfer the beef to a plate and set aside.

3. 3

   In the same pot, melt the butter over medium heat, then add the onion, celery, and carrots. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper and cook, stirring occasionally, until the vegetables soften.

4. 4

   Add the chopped tomato, diced bell pepper, and tomato paste and cook for about 5 minutes, stirring, until the vegetables are softened and the tomato paste is well incorporated.

5. 5

   Stir in the potatoes and garlic, return the cooked beef to the pot, and pour in the broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes.

6. 6

   Add the frozen green beans and dried basil and continue cooking for about 5 minutes, then taste and adjust the seasoning with additional salt and pepper if needed.

7. 7

   Remove the pot from the heat, stir in the fresh dill, and serve hot.