Hearty Beef, Corn, & Potato Soup

The first time I made this soup, I was low on cash and needed to make something that would fill my boyfriend up and actually taste good. I rummaged through the kitchen, pulled out hearty ingredients and decided I wanted to turn it all into a soup. The only thing I needed was chicken broth, so I had sent my boyfriend to the store to get that while I got the rest of the soup ready. Needless to say, it was a hit as I'm still making it a year later.

This soup is perfect for these chilly months, because it's like a hug in a bowl that leaves you feeling satisfied and all of the ingredients are easy to find year-round.

(click to view the picture larger)

I never said it was a pretty soup, but it tastes pretty good if that counts!

Did I mention this is super inexpensive to make? I made a pot that made about ten bowls for less than $15! Let's get on with the instructions, shall we?

INGREDIENTS
1 lb ground beef
1/2 an onion
3-4 russet potatoes
2 boxes chicken broth or stock
1 large can of crushed tomatoes
1 large can of corn
salt, pepper, & any other spices you like

Start by getting a large pot of water (with some salt) on the stove over high heat. Next, brown the ground beef in a skillet with salt, pepper, and any other spices you have on hand. I used an herb blend from a local spice shop, but anything that you normally like with these flavor profiles will work just fine.

While the water is boiling and the beef is browning, dice up half an onion and cut the potatoes into bite sized pieces. You can choose to peel the potatoes if you'd like, but I always keep them on.

Once the water is boiling, place the potatoes in. When the ground beef is browned, put it to the side in a bowl and drain the majority of the fat out of the skillet. After this, caramelize the onions in the same skillet.

When the potatoes are about 1/2-3/4 done, drain the water and replace with the chicken broth and crushed tomatoes. Add in the ground beef, onion, and season to taste. Cook until the potatoes are fully cooked through. Once the potatoes are cooked thouroughly, add the corn and cook and additional five minutes. This will ensure that the corn does not because mushy, which has happened to me before when I've added canned corn into a soup too early.

That's literally it! The hardest part of making this soup is trying not to cry while cutting the onions ;)

I hope you all enjoyed this recipe and until next time...
Stay Stellar,
Paige Elise