Step 1

Brown beef with onions, carrots and celery in large Dutch oven or stock pot over medium-high heat. While the beef is cooking, you can prep the potatoes and bell pepper. Drain all excess grease from beef.

Step 2

Add all remaining soup ingredients and bring the soup to a boil. Reduce to a simmer, and continue to cook, uncovered, for approximately 25 minutes or until potatoes are tender, stirring occasionally.

Step 3

Once potatoes are tender, you can thin soup to desired consistency by adding additional water or broth, but this soup is supposed to be chunky. Garnish individual servings with cheese if desired.

Step 4

Brown beef with onions, carrots and celery in large Dutch oven or stock pot over medium-high heat. While the beef is cooking, you can prep the potatoes and bell pepper. Drain all excess grease from beef.

Step 5

Add beef contents and all remaining soup ingredients to a 6 quart slow cooker but use only SIX cups broth (instead of 7 because the liquid won't evaporator like simmering on the stove).

Step 6

Cook on HIGH for 3-4 hours or on LOW for 6-8 hours or until potatoes are tender. Thin soup to desired consistency by adding additional water or broth, but this soup is supposed to be chunky.

Step 7

NOTE: Crockpot versions don't have as concentrated of flavor because none of the liquid evaporates while cooking so they generally need more seasonings - you may need to doctor the final product.