A hearty, flavorful chili-like soup, perfect for damp, dreary evenings.

1 lb ground beef

1 lb ground sausage

1 large onion, chopped

2-3 large carrots, chopped

2-3 celery stalks, chopped

1-2 cloves garlic, minced

2-3 medium-size russet potatoes, cut into 1″ cubes

4 cans (approx. 8 cups) beans, any kind, drained and rinsed

1 can crushed tomatoes

Sea salt, to taste

Lots of freshly cracked black pepper, to taste

1 tsp chili powder, or more to taste

6 cups chicken stock

  1. In a large (6 qt. or more) Dutch oven or soup pot, brown the sausage over medium-high heat.  Remove sausage to a plate and set aside.
  2. Add onions, carrots, and celery, and saute in grease from sausage.  If there is not much sausage grease, add 1-2 tsp olive oil before adding vegetables.  Once vegetables grow soft and start to turn golden brown, add garlic, and cook for 1-2 minutes, until fragrant.
  3. Add the rest of the ingredients, including the reserved sausage, stirring well.  Bring to a boil, then reduce heat to low, cover pot, and simmer for at least an hour.  Enjoy hot, or refrigerate for up to 1 week.
Original recipe found at sweetannas.com
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