Curried Ground Beef and Vegetable Soup

Add a twist of Indian flavors to this traditional American beef and vegetable soup - a spicy dinner ready in 30 minutes!

–

Save & Share

Servings 6

false

( 2 ) Ratings

2 Ratings

5 Stars 33%

4 Stars 67%

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

da4a2d4c-2289-4c6e-bebe-652f4f000070

ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

1: lb. lean ground beef

2: stalks celery, sliced

1: large carrot, sliced

1: small onion, chopped

2: garlic cloves, minced

2: teaspoons curry powder

1/4: teaspoon salt

1/4: teaspoon pepper

8: small red potatoes, quartered

2 1/2: cups water

1: (10 1/2-oz.) can condensed beef broth

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In Dutch oven, cook ground beef, celery, carrot, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2 Stir in curry powder, salt and pepper. Cook 1 minute.
3 Add all remaining ingredients; mix gently. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 15 minutes or until potatoes are tender.

EXPERT TIPS

toggle

Expert Tips

Use small red or new potatoes for this curried soup. Red potatoes, also called boiling potatoes, have moist, waxy flesh due to their low starch content. Consequently, red potatoes hold their shape when cooked and are ideal for stew, soup and potato salad. New potatoes are immature potatoes of any variety. Too young to have fully converted their sugar to starch, new potatoes have a waxy texture similar to that of red potatoes.

A large covered saucepan can be used instead of a Dutch oven.

A traditional American recipe with a "taste of India" twist, this chunky soup is wonderful served with melon wedges and warmed pita bread.