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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Hamburger Soup   
    Categories: Beef, Vegetables, Herbs, Pasta   
         Yield: 5 servings   
       
     1 1/3 lb Ground beef   
         1 c  Diced yellow onion   
         2    Ribs celery; diced   
         2 lg Carrots; diced   
         1 lg Bell pepper; seeded, diced   
         3 cl Garlic; minced   
    14 1/2 oz Can diced tomatoes   
         2 tb Tomato paste   
         1 ts Dried oregano   
       1/2 ts (ea) salt & black pepper   
         2 c  Beef broth   
       1/2 c  Red wine; opt   
         1 c  Elbow macaroni   
       
     In a large Dutch oven or stock pot over medium heat,   
     brown the ground beef over medium heat. Break it apart   
     with a wooden spoon into large chunks.   
        
     When browned, use a slotted spoon to transfer the ground   
     beef onto a paper towel-lined plate to drain. Set it   
     aside.   
        
     Pour off all but 1 tablespoon of the rendered fat from   
     the ground beef (or add enough olive oil to make 1   
     tablespoon if there's not much fat).   
        
     Add the diced onion, celery, carrot and bell pepper and   
     cook over medium heat until softened, about 5 minutes.   
        
     Stir in the tomato paste and garlic, and cook about 30   
     seconds, until fragrant. Add in the oregano, salt, and   
     pepper, and stir to combine.   
        
     Stir in the diced tomatoes, beef broth, and red wine (if   
     using). Lastly, add the cooked ground beef back to the   
     pan. Taste and adjust seasonings as needed.   
        
     Bring the soup to a rapid simmer. Reduce the heat to   
     medium-low, cover the pot, and cook for about 20 more   
     minutes. If you are adding elbow macaroni, add it   
     halfway through simmering, and cook until the pasta is   
     tender.   
        
     Dole the soup out into individual bowls and serve hot   
     from the pot. Leftovers will keep up to 5 days   
     refrigerated, or up to 3 months frozen.   
        
     Yield: 4 to 6 servings   
        
     Recipe by: Megan Keno   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
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