To make hamburger soup, you need 2 1/2 pounds of ground chuck, 3 to 6 cups beef stock, a 14.5-ounce can of tomatoes, 5 red potatoes, 1 onion, 1 celery stalk, 4 carrots and 2 bell peppers. You also need garlic, salt, pepper and other optional spices.
First, clean the vegetables, and chop into bite-sized pieces. Over medium-high heat, brown the meat in a large pot, along with a few cloves of garlic, the chopped celery and onion. Remove from the heat, and drain off the fat.
Bring the pot back to the stove, and add the beef stock and the can of tomatoes. Add 1 teaspoon each of parsley and oregano, and salt and pepper to taste. Add the potatoes, carrots and bell peppers. Use your choice of green, yellow or red peppers. Stir the soup, and bring to a boil. Once the soup boils, reduce the heat to medium or low, and cover the pot.
Cook for about 20 more minutes or until the potatoes are tender, but not mushy. This soul is thick like a stew. For a more soup-like consistency, add an extra 1 to 2 cups of broth or hot water. Season to taste with more salt and pepper, cayenne, parsley, garlic and any other desired spices. Serve with a thick piece of toasted bread for a complete meal.