Spicy Potato Beef Soup Recipes
SPICY POTATO SOUP
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
SPICY POTATO, BEEF AND BEAN SOUP
This is my own variation of a classic spicy potato soup. the measurements for the seasonings and broths are all guesses as I never measure anything - just pour! Typically I am not a fan of tabasco sauce but I really love it in this recipe - it gives such a nice heat that is not overbearing but really hits you in the back of the throat! I have also used green beans in this soup with great results and since you need 24 ounces of tomato sauce I usually use a one pint (16 oz.) jar of home-canned tomato sauce and one regular store bought 8 oz. can. Overall this is just a nice hearty soup that will really warm you up on a cold winter day!
Provided by anonymous
Categories Beans
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
- In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
- Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
- Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.
SPICY POTATO-BEEF SOUP
I do not remember where I found this recipe, but it's been one that I've enjoyed for some years. This is rather spicy, and you may want to cut down on the peppers. I generally omit the ground pepper and use 2 tsp. of pepper sauce, but am posting the recipe as I originally wrote it down.
Provided by duonyte
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large kettle, brown the beef and drain off the fat.
- Add all the remaining ingredients and bring to a boil.
- Reduce heat, cover, and simmer for about 1 hour.
SPICY VEGETABLE BEEF SOUP
Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!
Provided by KATHY S
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
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