Spicy potato soup
6 -8 serves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 4 | cups | Cubed, peeled potatoes (1/2 |
| ;inch cubes) | ||
| 1 | small | Onion, chopped |
| 3 | cans | (8 oz. ea) tomato sauce |
| 4 | cups | Water |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Pepper |
| ½ | teaspoon | (to 1 ts) hot pepper sauce |
Directions
In a Dutch oven or large kettle, brown ground beef. Drain. 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 the potatoes are tender and the soup has thickened. Yield: 2 quarts.
From "Taste of Home" magazine, Collector's Edition (the copy they send you to entice you to subscribe) Typed by Iris Grayson for you, down under, with hopes you can convert the measurements easily
Submitted By IRIS GRAYSON On 04-01-95