Hamburger Soup

Ingredients

• 1.5 lbs. lean ground beef
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 Tbsp minced garlic
• 4 cups low-sodium beef broth, (or 1 cup more for a more brothy soup)
• 1 (15 oz) can fire roasted tomatoes
• 1 (8 oz) can tomato sauce
• 1 Tbsp Worcestershire
• 3 cups peeled and cubed Russet potatoes ((cut about 1/2-inch thick))
• 1 tsp dried oregano, (or 1 Tbsp fresh)
• 3/4 tsp dried thyme, (or 2 tsp fresh)
• Salt and freshly ground black pepper
• 3/4 cup frozen peas ((optional))
• 1/4 cup chopped fresh parsley

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Crumble in beef, then cook and break up beef until no longer pink, about 6 - 7 minutes. Transfer to a plate lined with paper towels, leave 1 Tbsp fat in pot drain of excess.

2. 2

   Add onion, carrots, and celery and saute 5 minutes. Add garlic and saute 1 minute longer.

3. 3

   Pour in beef broth, tomatoes, tomato sauce, Worcestershire, browned beef, potatoes, oregano and thyme. Season with salt and pepper to taste.

4. 4

   Bring mixture to a light boil, cover then reduce heat to low and let simmer, until potatoes are tender, about 25 - 35 minutes.

5. 5

   Stir in peas and let heat through. Stir in parsley and serve warm.