Chili, beef and potato soup

A hearty starter for a meal or a single dish for a light meal. The recipe will yield six servings as starter and four servings as light meal.


1⁄2 lb beef (ground beef)
1⁄2 c onion (chopped)
1⁄2 c celery (chopped)
1 cn tomato (cut up tomatoes, 16 oz can)
2 c potato (peeled and diced)
1 cn broth (condensed beef broth, 10 1/2 oz can)
1 1⁄3 c water
1⁄2 t salt
1 c peas (already cooked)
2 T cooking oil (vegetable oil)


  1. Heat oil in a saucepan and brown meat. Drain off excess fat.  
  2. Add onion and celery and cook until vegetables are tender-crisp, 5-6 minutes
  3. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worcestershire sauce.
  4. Bring to the boil. Cover and cook until potatoes are tender, about 15 min.
  5. Stir in peas and heat through.
Total time
55 minutes
Cooking time
Preparation time
4 servings


You can use leftover peas from other dish. Cooked green beans is also an option.

meat, soup, warm
simmering, easy
North American food recipes
Food in U.S.A.