1 lb ground beef
Kosher Salt, Fresh Ground Pepper
1 medium onion, diced
5 garlic cloves, minced
3-4 medium carrots, chopped
1/2 a bell pepper (any color), diced
3-5 stalks of celery, sliced (with leaves)
1 C. fresh green beans, cut into 1 inch lengths
2 (14.5oz) cans diced tomatoes (I used Muir Glen organic seasoned with garlic and basil)
1 Tbsp. Dried Basil
2 Tsp. Dried Oregano
1/2 tsp. Dried Thyme
1/2 tsp. Smoked Paprika
1/3 C. Red Wine
1 Tbsp. Red Wine Vinegar
TX Pete Hot Sauce (several dollops according to your own personal tastes - Optional)
6 oz. Tomato Paste
3-5 C. Broth (I used what I had on hand, a combination of Beef Bone Broth and Chicken Broth)
Heat 1-2 Tbsp. avocado oil in a heavy pot over med-high heat. Sprinkle your beef with salt and pepper and brown well on both sides, stir to crumble and add onion. Reduce heat slightly, and continue to cook until browned through and onions are tender. Add all the fresh chopped veggies to the pot, including the garlic, sprinkle with dried herbs and saute a few minutes. Pour in wine and simmer a few minutes. Add remaining ingredients, adding enough broth to your desired soup consistency. Bring to a boil and reduce heat so it just barely simmers. Cover with lid, allowing it to vent slightly, and barely simmer for 20-30 minutes or until carrots are fork tender. Taste and adjust any seasonings. Enjoy! :)