Beefy Sweet Potato Soup Recipe

Beefy Sweet Potato Soup Recipe
Beefy Sweet Potato Soup Recipe photo by Taste of Home
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Beefy Sweet Potato Soup Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 85 minutes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 85 minutes

Ingredients

  • 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

Directions

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

Nutritional Facts

1-1/3 cups: 260 calories, 10g fat (3g saturated fat), 48mg cholesterol, 792mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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