Chili-Beef-Potato Soup
Yield
4 servingsPrep
25 minCook
30 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | can |
tomatoes
cut up |
*
|
| 2 | cups |
potatoes
peeled and diced |
|
| 1 | can |
beef stock
condensed, 10 1/2 oz |
*
|
| 1 ⅓ | cups |
water
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | cup |
green peas
cooked or leftover or green beans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 1 | can |
tomatoes
cut up |
*
|
| 473 | ml |
potatoes
peeled and diced |
|
| 1 | can |
beef stock
condensed, 10 1/2 oz |
*
|
| 315 | ml |
water
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 237 | 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.
