Beef and Potato Soup


beef and potato soup
Beef and Potato Soup


This is a recipe that has been handed down from generation to generation in my family.  We learned how to cook by watching our mothers in the kitchen.  They never measured anything; so, this was an experiment in finding out how much of what went into it.  I served it and even the most picky person at the table cleaned his bowl!

2 tbsp Adobo

1 1/2 tsp paprika

1 tsp Cumin

1 tsp Coriander

1 lg onion cut into large pieces

3/4 of a medium Green Bell Pepper in large chunks

5 cloves of minced garlic

2 med-lg sweet potatoes

4 small sprigs of parsley, ripped apart

5 med-lg red potatoes

5 large Carrots chunked

10 ounces of tomato sauce

2 pks of breakfast steaks, chunked  (can be made with flank steak if you want a second dinner)

  1. Mix all the seasonings into a bowl.
  2. Place all the other ingredients into a large pot, and cover with enough water so that there are two inches of water above the ingredients.
  3. Add the tomato sauce, and bring to a boil.
  4. Add half of the seasonings, stir.
  5. Turn the heat down to barely bowling. Stir occasionally.
  6. Taste the broth, add more seasonings if needed.
  7. Take all the onion, green pepper and most of the sweet potato, place into a blender with a little bit of the stock.
  8. Blend until smooth, and re-introduce into the soup.  Stir.  It may take more than one blender full.  This is to thicken it.
  9. Taste, add some more of the seasoning if needed and let simmer for 20 minutes with the lid on to intensify the flavor.
  10. Salt and pepper to taste.
  11. Makes about 24 servings.  You can freeze it.  It will keep.



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