Robust Beef and Potato Soup

  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 60 mins

"This one is for the meat and potato lovers of the world. It has all the flavor and aroma of beef stew, and like stew, it tastes better on the second day. To make this even more stew-like, add some green beans or frozen lima beans," Ken Haedrich says.


1 1/4pounds beef stew meat, trimmed of fat
1 1/2tablespoons vegetable oil
1large onion, chopped
1-- celery stalk, chopped
8ounces mushrooms, thinly sliced
1-- carrot, peeled and diced
1-- garlic clove, minced
6cups low-sodium beef broth
3/4cup canned crushed tomatoes in purée
1/3cup dry red wine
3/4teaspoon salt
1/2teaspoon Coarsely ground black pepper
1/2teaspoon dried thyme
1 to 1 1/2teaspoons Worcestershire sauce
2large russet potatoes, peeled and cubed


  1. Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
  2. Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
  3. Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.

Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001)

Nutritional Info *per serving

  • Calories 250
  • Fat 9g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 70mg
  • Sodium 379mg
  • Potassium 750mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 3g
  • Protein 29g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 20%