Hamburger Soup
  • 2# lean ground beef
  • 1 tsp salt
  • ½ tsp pepper
  • 4 carrots (peeled and small chopped)
  • 4 celery stalks (small chopped)
  • 1 small yellow onion (small chopped)
  • 4 TBSP tomato paste
  • 3 cloves fresh garlic (crushed)
  • 1 can (14.5 oz) diced tomatoes
  • 7 cups organic beef broth
  • 1 cup water
  • 1 TBSP BBQ spice seasoning
  • 1 tsp oregano
  • ½ tsp cayenne pepper
  • ¾# pasta (I used Orecchiette, but any small pasta will do)
  • 1 cup frozen corn
  1. In large soup pot, over med high heat, cook ground beef, seasoned with salt & pepper, until well browned.
  2. Remove ground beef (drain excess fat if necessary) and set aside.
  3. Add carrots, celery, and onion to soup pot and saute until tender.
  4. Add ground beef back to soup pot.
  5. Add tomato paste and garlic. Stir to combine and cook for 4-5 minutes.
  6. Add diced tomatoes, beef broth, water, BBQ spice, oregano, and cayenne pepper. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes (this gives the flavors time to develop).
  7. At this point you can remove from heat and finish prior to serving.
  8. To serve, bring back to a boil, add pasta and cook until pasta is al-dente (according to pasta cooking directions).
  9. Add frozen corn the last few minutes of pasta cooking time.
  10. Top with freshly grated parmesan cheese if desired.
  11. Enjoy!
Recipe by Joy In Every Season at