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Prep 30min
Total30min
Ingredients11
Servings6
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 1/3 Cups
Calories
300
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
20%
Cholesterol
45mg
15%
Sodium
420mg
18%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
16%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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