Prep 30 mins
Cook 1 hr
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!
- 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
- 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.