Beef Soup Spuds Recipe
Beef Soup Spuds Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Canned soup is the convenient base for this colorful tater topper. As the potatoes are baked in the microwave, the chunky soup—along with bright broccoli for color and flavor—is heated in a snap on the stovetop.—Joleen Jackson, Zumbrota, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 medium baking potatoes
  • 1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup
  • 2 cups cooked fresh broccoli florets
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • Chopped green onions, optional

Directions

Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes on each side or until tender.
Meanwhile, in a large saucepan, combine the soup, broccoli and pepper; cook until heated through. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with soup mixture, cheese and onions if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beef Soup Spuds in Quick Cooking March/April 1999, p20

Nutritional Facts

1 each: 349 calories, 10g fat (7g saturated fat), 30mg cholesterol, 666mg sodium, 53g carbohydrate (7g sugars, 7g fiber), 13g protein.

  • 4 medium baking potatoes
  • 1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup
  • 2 cups cooked fresh broccoli florets
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • Chopped green onions, optional
  1. Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes on each side or until tender.
  2. Meanwhile, in a large saucepan, combine the soup, broccoli and pepper; cook until heated through. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with soup mixture, cheese and onions if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Beef Soup Spuds in Quick Cooking March/April 1999, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Soup Spuds

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review