2 1/2 pounds of ground beef
1 diced onion
2 stalks diced celery
3 cloves minced garlic
1 can whole tomatoes (14.5 oz)
3 cups beef broth (more if needed)
1 seeded and diced red pepper
1 seeded and diced yellow pepper
1 seeded and diced green pepper
4 carrots, peeled and sliced diagonally
5 whole red potatoes, chunked
1 can drained green beans (opt)
1/2 cup frozen corn (opt)
3 TBS tomato paste
2 tsp parsley flakes
1/2 tsp oregano
1/4 tsp cayenne pepper
salt & pepper to taste
Brown ground beef with celery, onion and garlic. Drain excess fat.
Add everything else and bring to a boil. Reduce heat and simmer 15-20 minutes or until potatoes are tender, but not mushy.
The soup should be thick. If you want it thinner, add more beef broth to desired consistency.