Hamburger Noodle Soup

INGREDIENTS:

1 pound ground beef

1 tablespoon olive oil

1 medium onion, diced

2 carrots, peeled and sliced

2 celery stalks, diced

3 garlic cloves, minced

6 cups beef broth

1 can (14.5 oz) diced tomatoes (with juices)

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

Salt and pepper, to taste

2 cups egg noodles

1 cup frozen peas (optional)

Fresh parsley, chopped (for garnish)

DIRECTIONS:

Brown the Ground Beef

Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Remove any excess grease, if needed.

Sauté the Vegetables

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Stir in the minced garlic and cook for 1 minute until fragrant.

Build the Soup Base

Pour in the beef broth and diced tomatoes (with juices). Stir in Italian seasoning, smoked paprika, and a pinch of salt and pepper.

Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld.

Add the Noodles

Stir in the egg noodles and cook according to the package instructions (usually 7-9 minutes), until tender.

Optional Additions

If using frozen peas, add them in the last 2-3 minutes of cooking to heat through.

Taste and Adjust

Taste the soup and adjust the seasoning with more salt and pepper, if necessary.

Serve

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers for a complete meal.