Ree Drummond makes a quick but hearty soup with ground beef and ready-made potatoes O'Brien.
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Speedy Hamburger Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Yield: 12 servings
Ingredients
2 pounds lean ground chuck
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons tomato paste
28 ounces frozen O’Brien potatoes
One 14.5-ounce can diced tomatoes
12 baby carrots, sliced into thin rounds
4 cups beef stock or beef broth, plus more as needed
1/2 teaspoon ground oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
Crusty bread, for serving
Directions
In a large pot over medium-high heat, brown the meat in the olive oil. Add the garlic and tomato paste. Cook for 2 minutes, then add the O’Brien potatoes, tomatoes, carrots, stock, oregano, salt, pepper and cayenne.
Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup until the potatoes are tender but not overly mushy, 8 to 10 minutes.
The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more of broth or hot water and heat through.
Garnish with the parsley and serve with crusty bread!
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Ree Drummond's Speedy Hamburger Soup | The Pioneer Woman | Food Network
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