Chili, beef and potato soup
A hearty starter for a meal or a single dish for a light meal. The recipe will yield six servings as starter and four servings as light meal.
Ingredients
1⁄2 pound beef (ground beef)
1⁄2 cup onion (chopped)
1⁄2 cup celery (chopped)
1 can tomato (cut up tomatoes, 16 oz can)
2 cups potato (peeled and diced)
1 can broth (condensed beef broth, 10 1/2 oz can)
1 1⁄3 cups water
1 teaspoon chili powder
1⁄2 teaspoon salt
1⁄2 teaspoon Worcestershire sauce
1 cup peas (already cooked)
2 tablespoons cooking oil (vegetable oil)
Instructions
- Heat oil in a saucepan and brown meat. Drain off excess fat.
- Add onion and celery and cook until vegetables are tender-crisp, 5-6 minutes
- Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worcestershire sauce.
- Bring to the boil. Cover and cook until potatoes are tender, about 15 min.
- Stir in peas and heat through.
Yield
4 servings
Preparation time
15 minutes
Cooking time
40 minutes
Total time
55 minutes
Notes
You can use leftover peas from other dish. Cooked green beans is also an option.
Source
meat, soup, warm
simmering, easy
North American food recipes
Food in U.S.A.
Food in U.S.A.