Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Got this originally from our local newspaper, doctored it up a little bit & had a winner. Simple, inexpensive but a hearty winter soup & is easily made with ingredients found in most pantries (the measurements are based on the size of the canned veggies I had in my local grocery story but like with any soup they're meant to be tinkered with given your family's likes/dislikes). Can be made in crock pot or on stovetop; recipe is easily doubled. If making on stovetop, you may need to add water or stock if you notice too much thickening. Freezes well also. Can easily be made for a tailgate party on a camp stove, hence the name Tailgate Soup. Can easily be made Vegetarian by omitting the meat & adding additional beans.

Ingredients Nutrition

Directions

  1. Saute the chopped onion and garlic in the olive oil until light brown.
  2. Add ground meat to same pan and brown.
  3. Drain off any fat/oil.
  4. Add paprika, salt and pepper; cook for a minute or two to blend flavors.
  5. In crock pot or large stew pot, add meat/onion mixture and potatoes.
  6. DO NOT DRAIN THE CANS BEFORE ADDING.
  7. The juices from the cans is what really makes this soup.
  8. To same pot, add contents of all cans.
  9. Cook in crock pot on low 8-10 hours.
  10. If cooking on stove top, bring soup to a boil then reduce heat and cook on low heat 4-5 hours.
  11. Stir occasionally.
  12. Serve topped with cheddar cheese; great with buttered biscuits.