I hate being cold, but do enjoy one of the best remedies for a bone chill—warm soup. I took my mother’s water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. —Lisa Cooper, Leander, Texas
Recommended: 55 Savory Ways to Enjoy Sweet Potatoes
VERIFIED BY Taste of Home Test Kitchen
- 1/4 cup olive oil, divided
- 2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground pepper
- 2 cups finely chopped sweet onion
- 2 medium sweet potatoes, cut into 1-inch pieces
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 carton (32 ounces) beef broth
- 4 cups fresh green beans, trimmed and cut into 2-inch pieces
- 2 cups (about 10 ounces) frozen corn
- 2 ounces bittersweet chocolate, chopped
- 3 tablespoons strong brewed coffee
- Additional salt and pepper, optional
- Corn bread, biscuits or crusty round loaf of bread, optional
- In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown.
- Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string.
- Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are tender, about 1 hour.
- Add green beans, corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, add salt and pepper and serve with bread of choice. Yield: 4 quarts.
Originally published as Beefy Sweet Potato Soup in Taste of Home Christmas Annual Annual 2018