Hamburger Soup

This recipe has apparently been around forever.  It's kinda like beef stew in that there are as may variations as there are cooks preparing it.  I can't believe that it has taken me so long to learn about it.  Oh yeah, it's also very kid friendly.  This version, unmodified, is from the New York Times.

Heat oil in a heavy bottomed pot over medium high.  Add ground beef, onion and celery.  Cook, breaking up the burger into crumbles and stirring occasionally until the meat is no longer pink and the veggies are beginning to soften, 5 to 7 minutes.  Stir in the garlic and cook until aromatic, about 1 to 2 minutes longer.

Add the tomato paste, stirring until it coats everything then cook for an additional minute.  Stir in the tomatoes with their juice, the stock, the Italian seasoning and S&P to taste.  Mix until well combined scraping the bottom of the pot to release any fond stuck to the bottom.  Stir in the potatoes, reduce the heat to medium and bring to a simmer.  Cook for 10 minutes, uncovered.  Add the chopped vegetables and stir to combine.  Partially cover the pot and cook until tender, about 7 to 10 minutes.

Add the Worcestershire sauce and check for salt and pepper,  Serve with crusty bread.

Notes

You'll find bags of chopped, mixed veggies in the freezer department of the grocery store.  This really simplifies your prep work.