Hamburger Soup

Ingredients

2 tablespoons extra-virgin olive oil


1 1/2 lbs Finca Emile Grass-fed Ground Beef

1 large onion, diced

2 cloves garlic, minced

3 tablespoons tomato paste

2 large carrots, diced

2 stalks celery, diced

1 small zucchini, diced


1 bell pepper, diced


12 oz red potatoes, diced

1 14 oz can diced tomatoes

1 quart beef broth

1 tsp sea salt

1 tsp black pepper

1 tsp dried parsley

1 tsp dried basil

½ tsp dried thyme

¼ tsp dried oregano

1 bay leaf


Preparation 

• Heat a dutch oven over medium heat. Add the olive oil and heat until it shimmers. Add the ground beef and sauté, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes.

• Add the onion to the beef and sauté until soft, stirring occasionally, 6-7 minutes. 

• Add the garlic and sauté until fragrant, about a minute.

• Add the tomato paste and stir until incorporated into the beef and onions.

• Add the carrot, celery, bell pepper, zucchini and potatoes, then top with the tomatoes, beef broth, salt, pepper and herbs. Stir the soup, then top with a bay leaf.

• Bring the soup to a boil, reduce heat and simmer until the potatoes are tender, 20 minutes. Ladle into soup bowls and serve immediately.  You may want to top with shredded cheddar cheese.

• Serves 6. Enjoy!