Name: Drunkards Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves of garlic, minced; 2 carrots, peeled and chopped; 2 stalks of celery, diced; 1 red bell pepper, chopped; 1 lb. ground beef; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can (14 oz.) diced tomatoes; 4 cups beef broth; 1/2 cup dry red wine; 1 cup frozen peas; Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, chopped carrots, diced celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.
Push the vegetables to the side of the pot and add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink.
Stir in the paprika, cumin, thyme, salt, and black pepper. Mix well to coat the meat and vegetables with the spices.
Pour in the diced tomatoes with their juices, beef broth, and red wine. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for about 20-25 minutes to allow the flavors to meld together.
Add the frozen peas to the pot and cook for an additional 5 minutes until heated through.
Taste and adjust the seasoning if needed. If you prefer a thinner soup, you can add more beef broth.
Serve the Drunkards Soup hot, garnished with fresh parsley for a pop of color and flavor. Enjoy it with crusty bread or a side salad for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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