There are several variations of this dish in my family – this is my favorite. Actually, to be completely honest, I haven’t had a version that I didn’t like! Sometimes there may be a few extra or slightly different ingredients, but this soup is consistently delicious.  It’s perfect for a quick weeknight dinner and tastes even better the next day for lunch.  This hearty alternative to Chili is likely to become a favorite in your family, just as it is in mine.  A few items to note about this recipe:

• replacing the seasoning ingredients below with a taco seasoning packet is a nice shortcut
• in order to control the final flavor, I prefer to add the seasoning at the end – once all ingredients are combined
• you can add browned meat and the rest of the ingredients to a crock-pot and set on low for 6-8 hours

Serves 4-6

Ingredients

Soup:

• 1 pound ground sirloin
• 2-3 tablespoons olive oil
• 1 cup chopped carrots
• 1 cup chopped celery
• 12 oz. beef stock
• 2 – 10 3/4 oz. cans cream of potato soup
• 2 – 15  1/2 oz. cans kidney beans, drained
• 32 oz. stewed tomatoes
• 8 oz. tomato sauce

Seasoning:

• 1  1/2 tablespoons chili powder
• 2 teaspoons onion powder
• 1  1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon sugar
• 1/2 teaspoon salt

Garnish (optional):

• chihuahua cheese (or your favorite cheese)
• green onions
• sour cream
• tortilla chips

In a skillet, brown the sirloin and drain any fat from the meat, set aside.

In a large pot over medium heat, add the olive oil, carrots and celery – cook until softened slightly (but still have a crunch), about 10 minutes.  Add the stock, cream of potato soup, kidney beans, stewed tomatoes and tomato sauce – stir well.  Add the meat to the soup mixture and then stir in the seasoning.  Taste and adjust seasonings, if necessary.

Turn the heat to low and stir frequently for about 20-30 minutes, until the entire soup is warm.  Serve immediately with garnish options listed above.

adapted from family recipe by Janice Wray