Chili-Beef-Potato Soup
Submitted by MRM81
A thick, chunky soup with ground beef, diced potatoes, tomatoes, and peas in a chili-spiced beef broth. Warm, filling, and on the table in under an hour.
YIELD
4 servingsPREP
25 minCOOK
30 minREADY
55 minSomewhere between a chili and a potato soup, this recipe splits the difference and everybody wins.
Ground beef browns with onion and celery, then simmers with diced potatoes, canned tomatoes, and condensed beef broth seasoned with chili powder and Worcestershire sauce.
Peas or green beans go in at the very end for a pop of color and sweetness.
It’s the kind of straightforward, stick-to-your-ribs soup that’s built for cold nights and empty bellies.
Pro Tips
- Drain the beef fat after browning for a cleaner, less greasy broth.
- Cut the potatoes into small, even dice so they cook through in the 15-minute simmer. Big chunks need more time and throw off the timing.
- Use leftover cooked peas or green beans to make this a great fridge-cleaner soup.
Ingredients
Directions
Brown meat in saucepan.
Drain off fat. Add onion and celery and cook until vegetables are tender-crisp.
Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worcestershire sauce.
Cover and cook until potatoes are tender (about 15 minutes). Stir in peas or beans; heat through.
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