Best Spicy Potato Beef Soup Recipes

SPICY POTATO-BEEF SOUP

Spicy Potato-Beef Soup image

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

Ingredients

1 lb ground beef
4 cups cubed peeled potatoes (1/2 in. cubes)
24 ounces tomato sauce
4 cups water
1/2 medium onion, chopped
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
salt, to taste

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 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.

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