- 1 lb. lean ground beef
- 4 large or 5 medium potatoes, cut into bite-sized cubes
- 1 small onion, chopped
- 1 29-oz. can tomato sauce
- 1 32-oz. carton beef broth
- 2 tsp. salt
- 1-1/2 tsp. ground black pepper
- scant 1/4 tsp. cayenne pepper
In a Dutch oven or large soup pot, brown the ground beef over medium heat, along with the chopped onion. Cook until the beef is no longer pink. Drain any excess fat. Add the tomato sauce, beef broth, potatoes, salt, black pepper, and cayenne pepper. Bring to a boil; then reduce heat and simmer for about 30 minutes or until the potatoes are tender and the soup has thickened. Yield: 6 to 8 servings.