Tomato Soup with Hamburger, Sweet Potato and Beans
AKA Sue’s Chili
On Facebook, I announced my first soup – making in the new house: chili with diced sweet potato. When asked for the recipe I was undaunted even though I have never made any soup the same way twice.
What has me humbled as I start writing down the ingredients, however, is the realization the person recipe-asking is from Texas. Texas, where chili is king. Oh dear, I had better confess. This is a slightly sweet chili with beans. Maybe I should call it Tomato Soup with Hamburger, Sweet Potato and Beans.
- 3 lbs ground beef, browned and drained
- 2 large sweet potatoes, cubed
- Although not in this batch, cubed celery root (celeriac) is a yummy addition
- 3-4 cartons of rustic cut tomatoes in puree
- ½ bottle ketchup (2 cups?) with an equal amount of water
- small carton (1 cup) unsalted chicken stock
- 1-2 TBS of Penzey’s Chili 3000 spice (I usually get more creative with the spice drawer—including cumin, cinnamon and chili powder—but last time I got too creative and didn’t love the result. Since the ingredients are high in sodium, I do not add additional salt.)
- 2 large onions, minced fine in food processor
- whole stalk of celery, diced fine
- 1 small can diced green chilies
- Usually add sweet peppers (green, orange or red) but didn’t this time
- 4-5 peeled cloves of garlic, smashed (so you can fish out again)
- Two large cans of red kidney beans, rinsed
- Two small cans of reduced sodium black beans, rinsed
Since my soup pot was full, I added the beans to the containers, not the pot. I’ve been known to do the same with the browned hamburger.
August 24, 2014