Ground Beef and Potato Soup Recipes

A mildly spiced soup filled with hearty tender potatoes, basis beef and Mexican spices. This ground beefiness and irish potato Mexican soup is reminiscent of your favorite taco soup.

I'm not certain there is a maximum limit of how many days in a row I can swallow soup.

For WEEKS at present I have eaten this Chicken and Rice Soup for lunch and I freaking love information technology. Merely I really wanted a soup with basis beef, because ground beef is then easy.

And then I gear up out to make a taco flavored soup that was filling, budget friendly and of grade piece of cake. And this beef and spud Mexican soup checks all the boxes.

Plus it's super healthy. In fact, it is and so healthy it is Whole30 compliant!

Merely imagine a savory and salty tomato chicken broth with tender potatoes, ground beef and tons of spices. Information technology'southward comforting and a petty spicy and sky on a cold day.

Spring to:

• How to serve
• Ingredients for this basis beef and murphy soup
• Substitutions
• Recipe

How to serve

This soup is repast rotation worthy as written, just it would be epic with tons of toppings.

Hither is a few ideas of cracking toppings for this soup:

• a spritz of fresh lime juice
• cheese, loads of it would be ballsy
• sour cream
• fresh red onion
• cilantro
• tortilla chips

Ingredients for this ground beef and potato soup

It is a unproblematic list friends, mutual ingredients making information technology piece of cake for you to become dinner on the table super fast. Y'all will demand:

• ground beefiness
• craven goop
• potatoes ( I used yukon golden)
• canned lycopersicon esculentum/jalapeno mix
• cumin, chili pulverization, salt, paprika, garlic powder, onion powder, oregano
• yellow onion
• red pepper

Substitutions

Hither is list of what would be prophylactic to sub and the soup still turn out fantastic:

• Potatoes- you lot can use whatever potatoes you prefer, I recommend yukon gold or russet. Just be certain whatever blazon you cull, you don't overcook.
• Chicken broth- feel complimentary to sub in any broth yous love the virtually. I remember chicken broth is brighter than beef broth when it comes to flavor. In my opinion, vegetable goop tastes weird.
• Ruddy pepper- xanthous or green works too!
• Ground beef- if yous prefer footing turkey or chicken that volition absolutely work.
• Rotel mix- this is what adds a touch of heat to the soup. If you are fugitive spicy food, it would be best to just sub in canned diced tomatoes.

It is soup time! Let's dig in.

Print

Recipe

Description

A mildly spiced soup filled with hearty tender potatoes, basis beef and Mexican spices. This basis beef and potato Mexican soup is reminiscent of your favorite taco soup.

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• 1 pound of basis beefiness (I used 85% lean grass fed beef yous can use what you like)
• ½ cup of diced yellow onion (about one-half and onion)
• ½ cup of diced ruby-red pepper (virtually half a carmine pepepr)
• 4 cups of diced (cleaned and peeled) yukon gilt potatoes, cut into ½" inch cubes
• i ½ teaspoons of table salt
• ii tablespoons of chili pulverisation
• two teaspoons of ground cumin
• 1 teaspoon of oregano
• ½ teaspoon of garlic powder
• ½ teaspoon of onion pulverization
• ½ teaspoon of paprika
• iv cups of chicken goop
• x ounce tin can of diced tomato and jalapeno mix (like Rotel)
• i tablespoon of oil of choice

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1.  In a big soup pot or dutch oven, rut the oil on medium heat. When hot add the onion and red pepper to the pot. Sauté, stirring frequently, until fragrant and get-go to soften. Near two minutes.
2. Add ground beefiness to the onions and peppers. Brownish basis beef until it is about 80% chocolate-brown and only some pink remains about 4 minutes. Be certain to pause the basis beef upwardly into small pieces while cooking. A wooden spoon is best for this. Add all of the dried spices to the beefiness and peppers and saute for 1 infinitesimal while stirring to combine.
3. Add the broth, rotel and potatoes to the pot and bring to a eddy. Eddy at a rapid simmer for 7 minutes or until potatoes are tender and you tin can pierce with a fork. Exercise not over cook the potatoes.
4. Sense of taste and add boosted salt and pepper if desired. I liked mine with an additional i teaspoon of salt.
5. Serve warm and top with your favorite taco toppings similar cheese or sour cream if desired.
6. To store, go along in the fridge in an air tight container 3-5 days.

Notes

• feel complimentary to top with your favorite toppings! Lime juice, sour cream, cheese and tortilla fries would all be astonishing.
• any ground meat will work for this recipe so experience free to substitute turkey or chicken if desired.
• yukon gilt or russet potatoes work the best

• Prep Fourth dimension: 10
• Cook Time: xx
• Category: Soup
• Method: Stove Top
• Cuisine: American

Keywords: taco soup, beef and potato soup taco soup, beef and potato soup

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Source: https://sweetrusticbakes.com/beef-potatoes-mexican/

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