April 10, 2010

Chili-Beef-Potato Soup

1/2 lb of ground beef.
1/2 cup of chopped onion.
1/2 cup of chopped celery.
1 can (16 ounces) of tomatoes, cut up.
2 cup of potatoes, peeled and diced.
1 can (10 ounces) of condensed beef broth.
1 1/3 cups of water.
1 teaspoon of chili powder.
1/2 teaspoon of salt.
1/2 teaspoon of Worcestershire sauce.
1 cup of cooked peas.

Brown the beef in a saucepan; drain off the fat.

Add the onion and the celery and cook until the vegetables are tender-crisp.

Stir in the tomatoes, potatoes, beef broth, water, chili powder, salt and Worchester sauce.

Cover and cook until the potatoes are tender (approximately 12-15 minutes).

Stir in the peas and heat through.

Serve.

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