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Chili-Beef-Potato Soup

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Submitted by MRM81

YIELD

4 servings

PREP

25 min

COOK

30 min

READY

55 min

Ingredients

½ 226.8
POUND G GROUND BEEF
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
1 1
CAN CAN TOMATOES
cut up *
2 473
CUPS ML POTATOES
peeled and diced
1 1
CAN CAN BEEF STOCK
condensed, 10 1/2 oz *
1 ⅓ 315
CUPS ML WATER
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE
1 237
CUP ML GREEN PEAS
cooked or leftover or green beans

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 208 40% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 553mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 34g
Vitamin A 13% Vitamin C 12%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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