Title: Chili-Beef-Potato Soup
Categories: Mexican Soup Ground Beef Chili
Yield: 6 Servings

1/2	lb	Ground beef
1/2	c	Chopped onion
1/2	c	Chopped celery
1	cn	Tomatoes (16 oz), cut up
2	c	Potatoes, peeled & diced
1	cn	Condensed beef broth (10 1/2 oz)
1	cn	Water (1 1/3 cups)
1	ts	Chili powder
1/2	ts	Salt
1/2	ts	Worchestershire sauce
1	c	Cooked or leftover peas green beans

Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through. From "Better Homes and Gardens: Good Food on a Budget" c.1971.

I personally, would use more chili powder and Worchestershire.

Posted by Bud Cloyd

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