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Soup with stewed meat and potatoes

Canned Stew Meat and Potato Soup

A simple, tasty, filling first course! This soup with canned stew meat and potatoes always saves me when I'm short on time to make a full meal. With a can of stew meat on hand, you can throw it together just as easily at a summer cabin as in your kitchen in winter. Give it a try!

Julia M.

Recipe author

Composition / ingredients

Servings:

Canned stew meat

250

Potatoes

Onion

Carrot

Rice

Water

1.5

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 40 % 4 g

Carbohydrates 40 % 4 g

65 kcal

GI: 75 / 25 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make a simple soup with canned stew meat? You only need the most budget-friendly ingredients, the kind almost always on hand. I'm adding rice to the soup, but you can swap it for vermicelli, pearl barley, or lentils — either way, you'll get a tasty, filling first course. Peel the onion, carrot, and potatoes and rinse them under running water.
Step 2:

Pour the water into a pot, set it over the heat, and bring it to a boil.
Step 3:

While the water heats, cut the peeled potatoes into small pieces. Rinse the rice several times in cold water, then drain it completely. Add the rice and potatoes to the pot of boiling water. Let them cook for about 15 minutes.
Step 4:

Meanwhile, prep the vegetables. Finely chop the onion and grate the carrot.
Step 5:

Heat a small skillet until hot and add a little vegetable oil. Add the chopped onion and carrot. Stir-fry the vegetables for 2–3 minutes over medium heat.
Step 6:

Then add the canned stew meat to the skillet. Wait for it to soften and melt down.
Step 7:

Stir the vegetables together with the meat and heat everything through well.
Step 8:

Add the meat-and-vegetable mixture to the pot. Season lightly with salt and add spices to taste. Keep in mind the canned meat is already somewhat salty, so taste the soup before adding more salt.
Step 9:

Simmer the soup for another 5–7 minutes. Check the rice — once it's tender, the soup is done! Take the pot off the heat, ladle the soup into bowls, and serve.
Step 10:

At serving time you can sprinkle the soup with chopped fresh herbs. Enjoy!

You can use less or more water than the recipe calls for, depending on whether you want a thicker or thinner soup.
You can swap the rice for any other grain if you like. Just account for how each one cooks — the cooking time may be shorter or longer, and some grains need to be soaked first.