Note: This recipe was updated and improved in September, 2020!

Years ago, Ed’s mom introduced me to her ketchup soup.  I couldn’t get enough of it!  It’s sweet and sour and hearty.  I am very grateful to her for telling me how she makes it. I played around with her guidelines a bit, added some spice and more beef, and came up with the measurements. This is super kid friendly if you omit the spice. It’s also perfect for using up leftover ketchup after the summer and BBQ season ends. Hopefully you’ll like it too!

Ketchup Soup Recipe

Note: This recipe doubles well if you have a large enough pot or if you want a heartier soup.

1 1/2 cups of packed lean ground beef (Note: Food processor ground meat or hand minced meat using cleavers is preferable to store bought ground meat.)

450 ml sodium reduced beef broth (Note: I use Campbell’s brand)

1/4 small head of green cabbage, thinly sliced (up to 3 cups)

1 large or 3 small waxy white potatoes, peeled and diced

1 1/4 cups ketchup or to taste 

3 large cloves of garlic, finely minced

3 tbsp salted butter

vegetable oil

ground black pepper

optional: 1 tbsp gochujang (Korean red pepper paste) (Note: The purpose of the gochujang is to add complexity to the flavours and red colour. It is mild in heat. If you prefer a spicier soup, use Chinese chili paste, red pepper flakes or hot sauce of your choice to taste.)

Heat a large, heavy bottomed stock pot over medium high heat (I use an enamel cast iron dutch oven).  Once hot, melt the butter along with a drizzle of oil.  Add the beef, garlic, and a large pinch of black pepper.  Cook until the the meat is starting to brown but only partially cooked through. Then add the cabbage and cooked until starting to soften, stirring frequently, up to 5 minutes.  Stir in the potatoes, add the sodium reduced beef broth and gochujang (if using). If needed, add water so that all of the ingredients are covered (for a hearty soup). If you want a higher ratio of liquid to ingredients, add water until the water level is 1 to 1 1/2 inches above the ingredients.  Cover the pot with its lid and bring the soup to a boil over high heat.  Then reduce the heat to maintain a simmer, covered, until the potatoes are soft as desired, up to 20 minutes, stirring occasionally.  Stir in the ketchup and hot sauce (if using) to taste.  Bring the soup back to a boil over high heat and then remove from heat.  Skim off any fat from the surface of the soup and discard.  Serve the soup while still hot.