This robust soup combines ground beef and tender potatoes in a spicy tomato-based broth. It is a filling one-pot meal that utilizes simple pantry staples for a satisfying result.
List of ingredients
- 1 pound ground beef – lean blend preferred for less grease.
- 4 cups cubed peeled potatoes (1/2-in. cubes) – ensure uniform sizes for consistent cooking.
- 1 small onion, chopped – yellow onion provides a standard savory base.
- 3 cans (8 ounces each) tomato sauce – use a plain variety without added herbs.
- 4 cups water – filtered water is recommended.
- 2 teaspoons salt – adjust slightly based on your taste preference.
- 1-1/2 teaspoons pepper – freshly cracked black pepper is best.
- 1/2 to 1 teaspoon hot pepper sauce – increase the amount for more heat.
step-by-step instructions
- Brown the Beef: In a Dutch oven, brown ground beef over medium heat until no longer pink; drain the excess fat.
- Combine Base Ingredients: Add the potatoes, onion and tomato sauce to the pot.
- Season and Boil: Stir in the water, salt, pepper and hot pepper sauce; bring the mixture to a boil.
- Simmer: Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Optimal Potato Selection
Use Russet Potatoes for Natural Thickening
Russet potatoes have a high starch content that breaks down during the simmering process. This releases starch into the broth, creating a naturally thicker and heartier consistency without needing flour.
Choose Yukon Gold for a Creamier Texture
Yukon Gold potatoes offer a medium starch level and a naturally buttery flavor. They hold their shape slightly better than Russets while still providing a smooth, velvety mouthfeel to the soup.
Select Red Potatoes to Maintain Shape
Red potatoes are waxy and low in starch, meaning they will not dissolve into the soup. Use these if you prefer distinct, firm potato chunks that remain intact after an hour of simmering.
Prevent Oxidation by Storing Cubed Potatoes in Water
Once potatoes are peeled and cubed, they can brown quickly due to exposure to air. Keep them submerged in a bowl of cold water until you are ready to add them to the Dutch oven.
Ground Beef Preparation Tips
Select Lean Beef to Limit Grease
Using a 90/10 or 85/15 lean-to-fat ratio reduces the amount of oil floating on the surface. This keeps the broth cleaner and prevents the soup from feeling overly heavy or oily.
Achieve a Deep Brown Sear for Better Flavor
Allow the beef to cook undisturbed for a few minutes to develop a brown crust. This Maillard reaction adds a complex, savory depth to the overall flavor of the tomato broth.
Drain Fat Thoroughly Using a Colander
Pour the browned beef into a fine-mesh colander to remove as much rendered fat as possible. This ensures that the seasoning and pepper sauce are not masked by excess grease.
Break Beef into Small Crumbles
Use a wooden spoon or potato masher to break the meat into small, uniform pieces while browning. Small crumbles ensure that every spoonful of soup has a balanced distribution of beef.
Ways to Enhance Flavor
Substitute Water with Beef Broth
Replacing the four cups of water with high-quality beef broth significantly increases the richness. This adds an extra layer of umami that complements the acidity of the tomato sauce.
Incorporate Minced Garlic for Aromatics
Adding two cloves of minced garlic during the beef browning stage adds a pungent, savory note. Sauté the garlic for only 30 seconds before adding the potatoes to prevent burning.
Add Smoked Paprika for a Woody Note
A half teaspoon of smoked paprika can introduce a subtle campfire flavor that pairs well with the spicy pepper sauce. It adds color and a depth that mimics slow-cooked meats.
Adjust Spice Levels with Different Pepper Sauces
While standard hot sauce works, using a vinegar-based sauce adds tanginess, whereas a chili-based sauce adds a deeper heat. Experiment with different brands to find your preferred heat profile.
Vegetable Variations and Substitutions
Add Sliced Carrots for Sweetness
Diced carrots add a subtle sweetness that balances the acidity of the tomato sauce. Add them at the same time as the potatoes so they soften at a similar rate.
Include Celery for a Traditional Base
Finely chopped celery adds a salty, herbaceous quality that is common in hearty stews. This creates a more complex vegetable profile and increases the nutritional value of the meal.
Use Shallots Instead of Yellow Onion
Shallots provide a milder, sweeter onion flavor that is less overpowering. They are an excellent choice if you want a more delicate aromatic base in your soup.
Add Diced Bell Peppers for a Cajun Twist
Adding green or red bell peppers gives the soup a flavor profile similar to a gumbo. These should be sautéed with the onion before the liquids are added for the best taste.
Cooking Equipment and Methods
Benefits of Using a Dutch Oven
A heavy-bottomed Dutch oven distributes heat evenly, preventing the bottom of the soup from scorching. Its tight-fitting lid helps maintain a consistent simmer over the hour-long cook time.
Adapting the Recipe for a Slow Cooker
Brown the beef and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, reducing the water by half a cup to avoid a thin broth.
Utilizing a Pressure Cooker for Speed
Use the sauté function to brown the meat, then seal the lid and cook on high pressure for 10-15 minutes. This drastically reduces the cooking time while still tenderizing the potatoes.
Maintaining a Gentle Simmer
Ensure the soup stays at a low bubble rather than a rolling boil. A gentle simmer prevents the potatoes from breaking apart too quickly and keeps the beef tender.
Serving and Presentation Ideas
Pair with Toasted Sourdough Bread
The acidity of sourdough bread cuts through the richness of the beef and potato base. Toast the bread with a bit of butter for a crunchy accompaniment.
Add a Dollop of Sour Cream
A spoonful of sour cream on top of each bowl adds creaminess and cools down the heat from the pepper sauce. It also creates a visually appealing swirl of white against the red broth.
Garnish with Fresh Cilantro or Parsley
Chopped fresh herbs add a bright, clean flavor that refreshes the palate. Cilantro specifically complements the spicy and tomato elements of the soup.
Top with Shredded Sharp Cheddar Cheese
Adding a handful of shredded cheddar allows the cheese to melt into the hot soup. This adds a salty, creamy dimension that pairs perfectly with the potato chunks.
Storage and Preservation
Cooling the Soup Before Refrigeration
Allow the soup to cool to room temperature before placing it in the fridge. Cooling it too slowly in a deep pot can keep the center warm for too long, risking bacterial growth.
Refrigeration Guidelines for Freshness
Store the soup in airtight glass containers to prevent it from absorbing other fridge odors. It will remain fresh and safe to eat for 3 to 4 days.
Freezing the Soup for Long Term Use
This soup freezes well for up to three months. Leave about an inch of headspace at the top of the container to allow the liquid to expand as it freezes.
Thawing Procedures for Best Quality
Thaw the soup in the refrigerator overnight before reheating. This ensures the potatoes do not develop a grainy texture that can happen during rapid thawing.
Reheating Instructions
Stovetop Reheating for Consistency
Place the soup in a pot over medium-low heat and stir frequently. This prevents the potatoes at the bottom from sticking and ensures an even temperature throughout.
Microwave Method for Single Servings
Heat the soup in a microwave-safe bowl in 1-minute intervals, stirring between each. Covering the bowl with a damp paper towel prevents the soup from splattering.
Adjusting Thickness After Reheating
Potatoes continue to absorb liquid as they sit, which may make the soup thicker after storage. Stir in a small amount of water or beef broth to return it to the original consistency.
Avoiding Overcooking During Reheating
Heat the soup only until it reaches a simmer. Overheating the soup for too long can cause the potatoes to disintegrate, turning the soup into a mash.
Troubleshooting Common Issues
Fixing a Soup That Is Too Thin
If the broth is too watery, use a fork to mash a few of the cooked potato chunks against the side of the pot. Stir the mashed potatoes back into the broth to thicken it instantly.
Preventing Potatoes from Becoming Mushy
If your potatoes dissolve too easily, cut them into slightly larger cubes, such as 3/4-inch instead of 1/2-inch. You can also use a waxy potato variety like red or fingerling.
Reducing Excessive Spiciness
If the pepper sauce makes the soup too hot, stir in a tablespoon of sugar or a splash of heavy cream. This neutralizes the capsaicin and balances the heat.
Addressing Bland or Under-Seasoned Broth
If the soup lacks depth, add a teaspoon of Worcestershire sauce or a squeeze of fresh lemon juice. The added acidity and salt will brighten the other flavors.
Frequently Asked Questions
Can I use frozen potatoes for this recipe?
It is not recommended to use frozen potatoes as they often lose their structure and become mealy. Fresh potatoes provide the best texture and thickening properties for this soup.
What is the best type of tomato sauce to use?
A plain, smooth tomato sauce is ideal. Avoid sauces that already contain sugar, garlic, or Italian seasoning, as these can clash with the specific spice profile of this recipe.
Can this recipe be adapted for a meatless diet?
Yes, you can replace the ground beef with diced mushrooms or cooked lentils. These provide a similar hearty texture and earthy flavor while keeping the dish plant-based.
How do I stop the soup from separating?
Ensure you simmer the soup gently rather than boiling it vigorously. Stirring occasionally helps emulsify the fats from the beef with the tomato base for a uniform look.
Print
Hearty Spicy Beef and Potato Soup
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: General
Description
My sister-in-law, who is from Mexico, passed along this wonderful recipe. Since she prefers her foods much spicier than we do, I reduced the amount of pepper sauce, but you can add more if you prefer a bigger kick.
Ingredients
- 1 pound ground beef
- 4 cups cubed peeled potatoes (1/2-in. cubes)
- 1 small onion, chopped
- 3 cans (8 ounces each) tomato sauce
- 4 cups water
- 2 teaspoons salt
- 1–1/2 teaspoons pepper
- 1/2 to 1 teaspoon hot pepper sauce
Instructions
- Brown: In a Dutch oven, brown ground beef over medium heat until no longer pink; drain.
- Combine: Add the potatoes, onion and tomato sauce.
- Simmer: Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Notes
You can add more hot pepper sauce if you prefer a bigger kick.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: North American, Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 159 kcal
- Sugar: 2 g
- Sodium: 764 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 28 mg