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Potato stew soup with carrots and onions

Potato Soup with Canned Meat, Carrots, and Onion

A simple but tasty soup — a hearty first course for lunch! It comes out savory and aromatic, and its secret is good canned stewed meat, which gives the soup its rich body. Nothing could be easier to make, whether at home or out in the field.

LET@

Recipe author

Potato stew soup with carrots and onions

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Composition / ingredients

Servings:

Potatoes

Canned stewed meat (1 can of any meat)

400

Onion (large)

Carrot

Water

2.5

Salt

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 30 % 3 g

Carbohydrates 50 % 5 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Prep the vegetables. Peel and wash the potatoes. Peel the onion and carrot as well.
Step 2:

Cut the peeled potatoes into small cubes and rinse once more. Slice the onion into thin half-rings or quarter-rings. Grate the carrot on a coarse or fine grater — or cut it into small cubes or matchsticks.
Step 3:

Make the sauté base for the soup. In a preheated skillet with a little fat, fry the onion, stirring, then add the carrot after two minutes.
Step 4:

Stir and let it cook down a little. Keeping it short helps the vegetables hold on to more of their nutrients.
Step 5:

Pour the water into a pot, salt it, and bring it to a boil. Add the potatoes to the boiling water, bring it back to a boil, skim off the foam, and cook for 20 minutes.
Step 6:

Open the can of meat and add it to the pot, followed by the sautéed vegetables. Stir everything together and taste the broth for salt — add more if you like, along with a soup seasoning and a bay leaf if you wish. Cook the soup for about 10 minutes over moderate heat, covered, until the potatoes are fully tender.
Step 7:

If you like, sprinkle the finished soup with chopped dill, parsley, or green onion. Serve in deep bowls. Now you know how to make soup with canned meat. Enjoy!

A soup with canned stewed meat may well be someone's very first soup — it was mine, born out of a love for meat. It's incredibly easy: no waiting three hours for the meat to cook through, and no special culinary skills required — all upside. A great soup for singles, students, busy people, and ordinary families alike. The recipe is dead simple, but if you're tackling this "Everest" for the first time, it's exactly what you need. We sometimes make this soup outdoors in a pot over a fire. We start the onion-and-carrot sauté right in the pot, then pour in the water, let it boil, add the potatoes, season with salt and spices to taste, and stir in the canned meat at the very end. A few more minutes of cooking and that's it! The whole family digs into a tasty, hearty soup. I especially love serving it with fresh homemade bread.