In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with crusty bread!
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 176 (47%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 67.1mg||21 %|
|Sodium 600.9mg||21 %|
|Potassium 1455.3mg||38 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 22.4g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 375
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