Spicy Potato Beef Soup Food

SPICY POTATO SOUP

Spicy Potato Soup image

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

Categories Dinner Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Ingredients

1 pound ground beef
4 cups cubed peeled potatoes (1/2-in. cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce

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 VEGETABLE BEEF SOUP

Spicy Vegetable Beef Soup image

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

Ingredients

1 pound rump roast
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can beef broth
1 (14 ounce) can stewed tomatoes
1 quart water
1 (16 ounce) package frozen mixed vegetables, thawed
4 mushrooms, sliced
2 stalks celery, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground cayenne pepper
6 ounces rotelle pasta

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

Spicy potato soup image

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

Ingredients

2 tbsp sunflower or groundnut oil
knob of butter
1 large onion
1 tbsp medium curry powder
2 large baking potatoes , cut into roughly 1cm cubes
500ml milk
1 vegetable stock cube
1 - 2 tsp mango chutney (optional)
1 tbsp coriander leaves (optional)

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.

SPICY POTATO, BEEF AND BEAN SOUP

Spicy Potato, Beef and Bean Soup image

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

Ingredients

6 cups peeled diced potatoes
2 lbs ground beef
2 (15 ounce) cans pinto beans
3 (8 ounce) cans tomato sauce
2 cups chicken broth
6 cups beef broth
1 tablespoon Tabasco sauce (to taste)
1 -2 tablespoon italian seasoning (to taste)
1 tablespoon dried basil (to taste)
1 -2 teaspoon salt, pepper and garlic powder, to taste

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.