Prep 25 mins
Cook 1 min
My husband loves spicy food, and the hotter the better. This is a soup we can both enjoy without being too hot.
- 453.59 g ground beef
- 946.36 ml cubed peeled potatoes (1/2 inch cubes)
- 1 small onion, chopped
- 3 (680.38 g) can tomato sauce
- 946.36 ml water
- 9.85 ml salt
- 7.39 ml pepper
- 2.46-4.92 ml hot pepper sauce
- In a Dutch oven or large kettle, brown ground beef.
- Add potatoes, onion and tomato sauce.
- Stir in water, salt, pepper, and hot pepper sauce; bring to a boil.
- Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.
I love this recipe! Next time I think I will add a can or two of drained corn to it. My family actually ask me to make this soup.
This is very tasty, but I would cut back on the black pepper next time...a little too much fire for this tendermouth.
7/6/2008: This is one of my favorite soups. I have used ground turkey as well. I also like to substitute a cup of chicken broth for one of the cans of tomato sauce (just 'cause I like it a little less tomato-y). I use my french-fry cutter to get perfect little cubed potatoes. 10/1/2009 Update: I made this today using thin round steaks, sliced into strips, instead of ground beef/turkey. I didn't have any hot pepper sauce so I used 1/2 - 3/4 tsp HOT red paprika. Very good! I was told I could make this again. :)