A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.

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Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.

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  • Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.

  • Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

Nutrition Facts

262 calories; protein 10.7g; carbohydrates 27.1g; fat 13g; cholesterol 32.3mg; sodium 766.9mg. Full Nutrition
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Reviews (1)

Rating: 5 stars
03/05/2021
excellent. lots of veggies and herbs. Read More