Well after a few very busy weekends and exhausting my supply of "lunch" soups from the freezer, I am back to making soup for lunches! My mom gave me this recipe a few weeks ago with a good recommendation so I put it on the top of my list. I had almost all of the ingredients hanging out in my freezer too so it was perfect timing!
Note: If you are having trouble draining your ground beef out of the deep sauce pan, use a baster to get all the fat out of there! This makes a very generous 6 servings - I even got Chuck to take some into work and he loved it!
from Taste of Home
Makes 6 servings
1 pound ground beef
4 cups cubed peeled potatoes (1/2-in cubes) (or 4 cups hash browns, defrosted)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce
In a Dutch oven or large kettle, brown ground beef over medium heat until no longer pink; drain.
Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil.
Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Serve with parmesan cheese if desired.