Hamburger Soup

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(907g)
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  Yellow Onion
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  Celery(1200g)
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  Tomato Paste(45g)
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  Garlic(180g)
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  1 teaspoon kosher salt (plus additional to taste)
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  1/2 teaspoon ground black pepper (plus additional to taste)
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  Oregano, Dried(5g)
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  Cayenne Pepper, Ground(1g)
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  Rotel, Diced Tomatoes & Green Chilies, Original
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  Potato, Yukon Gold
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  Bell Pepper
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Low Sodium Beef Broth(960g)
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  Peas And Carrots, Frozen, Mixed(454g)
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  Cheddar Cheese(360g)
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  Green Onion (Scallion)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat until shimmering but not smoking, about 1–2 minutes. Add the ground beef, onion, and celery. Cook, breaking the beef into small pieces with a spoon, until the beef is no longer pink and fully cooked through, about 7 minutes. Drain excess fat if needed.
2. 2Stir in the tomato paste, garlic, oregano, and cayenne pepper. Cook over medium heat for 30 seconds, stirring constantly, until fragrant.
3. 3Add the Rotel tomatoes, potato, bell pepper, and Worcestershire sauce. Pour in 3 cups of the beef broth and stir to combine. Bring to a rapid simmer over medium-high heat, then reduce heat to medium-low. Partially cover the pot and simmer for 15 minutes, until the potato begins to soften.
4. 4Stir in the frozen peas and carrots. Continue simmering, partially covered, for 10–15 minutes more, until the potatoes are completely tender when pierced with a fork.
5. 5If the soup is thicker than desired, add the remaining broth in small amounts until you reach your preferred consistency. Simmer for 5 additional minutes over low heat to allow flavors to meld.
6. 6Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating, or seal immediately and cool in the refrigerator.
7. 7To serve, reheat in a microwave or on the stovetop over medium heat until warmed through. Top each portion with shredded sharp cheddar and chopped green onions.