Ground Beef and Potato Wedge Soup Recipe

“He satisfies your mouth with good things” Psalm 103:5


  • 1 pound Ground Beef
  • 28 ounces Tomatoes – Crushed
  • 1 large Onion – diced
  • 14 ounce Applesauce
  • 1 pound Potatoes Wedges – petite
  • 16 ounces Green Beans
  • 2 tablespoons Sage
  • 1 teaspoon Oregano
  • 1 tablespoon Salt, Garlic, Onion Seasoning
  • 2 tablespoons Butter

Caramelize onions with butter in soup pot over medium to medium-low heat, stirring frequently and scraping the bottom of pot, about 17 minutes. Remove onions to a bowl. Add ground beef, Sage and Oregano to pot, gently break apart and roll over till all brown, using medium-low heat, 10 minutes (I don’t drain the meat especially if lean). Then stir in tomatoes, applesauce, green beans and onions, keep on low.

Prepare potatoes: wash and cut to spoon size wedges, layer onto cookie sheet, sprinkle with Salt seasoning, bake in 450 farenheight oven about 45 minutes, turn over midway through.

Add potatoes to soup, stir in and serve.

Adapted from Lucas’ ‘off the cuff’ Springs Mission recipe –


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