We serve this recipe at the Burgerhouse and it’s been a long family favorite since our early days on the ranch when Brian would come in hungry for a hearty lunch!
2 pounds Five Marys Dry-Aged Ground Beef
1 large onion, diced
3 cloves garlic, minced
6 stalks celery, diced
6 large carrots, peeled and sliced
3 red / orange bell peppers, diced
8-10 red potatoes, diced
4 tbsp tomato paste
1 large can whole tomatoes
3 cups beef broth, more as needed
M5 Spice Rub or sea salt & fresh pepper, to taste
1) In a large pot over medium heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain fat if necessary.
2) Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil.
3) Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
3) Soup should be somewhat thick, but if you like it more “soupy,” add 1 to 2 cups more broth or hot water and heat through again.
4) Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread and enjoy!
**Taste it and make any adjustments it needs: Add more salt, a little cayenne pepper if it needs a little heat, a little more tomato paste if it needs more tang.
Serve it up hot with crusty bread.
*photo cred and recipe inspiration: Pioneer Woman